Ingredients Jump to Instructions ↓

  1. 6 mediums Zucchini or summer squash -or-

  2. 3 mediums Eggplant (or a mixture)

  3. pounds Italian sausage (I use more and usually mix hot and sweet sausage)

  4. 1 small Onion; chopped

  5. 1 Clove garlic; crushed

  6. cup Italian or seasoned breadcrumbs

  7. cup Parmesan cheese

  8. pounds Mozzarella cheese; shredded

Instructions Jump to Ingredients ↑

  1. Date: Sun, 23 Jun 1996 22:33:26 -0400 From: Rebecca Hessler Also, here is a recipe for stuffed vegetables that my mom got on one of those freebie recipe cards they send in the mail to try to get you to buy more cards. My family goes NUTS over this dinner and everyone fights about who gets to take the leftovers to work. Now that I've "grown up" and live alone I get all of the leftovers - yum :) I want to make this now...maybe for my boyfriend as long as I get to kep the leftovers!! ;)

  2. Half vegetables and cook (I microwave but the veggies can be steamed or boiled - your preference) Scoop out the insides, reserving shells. Mash and drain insides. Place shells in a shallow baking dish (or 2...) (I spray with cooking spray)

  3. Remove casings from sausage. Break up. Cook sausage in a skillet until brown and cooked through. Add onion and garlic. Saute until onionis tender. Stir in mashed insides, bread crumbs and Parmesan cheese. Divide into shells. Sprinkle with mozzarella. (These can be refrigerated here and heated later)

  4. Bake at 350F for 30 minutes or until hot. (If it is really hot, I just microwave until the cheese is melted - it isn't quite as good ir the cheese isn't crusty and brown but if it is too hot they taste just fine after= nuking!!)

  5. EAT-L DIGEST 22 JUNE 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .


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