Sausage Stuffed Zucchini recipe

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Sausage Stuffed Zucchini recipe

note, you can easily double the recipe to use size cans convenient to you; 6 - 8 oz cream cheese on a doubled recipe is fine

4 medium zucchini (1 1/2 pounds)
1/2 pound bulk chorizo OR italian sausage
2 tbsp chopped onion
1 3-oz package cream cheese, softened
1 8 3/4-oz can whole kernal corn, drained
1 tomato, peeled, seeded, and chopped
1/2 cup shredded cheddar cheese (2 oz)

Cut the ends off each zucchini; half zucchini lengthwise. In a covered skillet cook zucchini, cut side down, in a small amount of boiling salted water for 5 - 10 minutes or till crisp-tender. Drain. Scoop out pulp, leaving 1/4 - inch shell. Discard pulp.

In a skillet, cook sausage and onion till meat is brown and onion is tender. Drain off fat. Add cream cheese; cook and stir till cream cheese is melted. Stir in corn, tomato, and cheddar cheese. Place the zucchini halves in a 13x9x2 inch baking dish. Fill each zucchini half with some of the sausage mixture. Bake in a 350 oven about 25 minutes. Makes 8 side-dish servings.

[sciteacher]

Love this...I have it all in my fridge!