It's a Winner!

Sometimes I find a recipe that is a real hit and will be repeated.     Today I found one of those very successes!    In my meal planning, I found this recipe.    It looked good, but I knew that with my kids I would have to add some sort of meat to it.    I have a bunch of chicken sausage in the freezer and knew it would go well in this recipe.

Now, here's the issue - one of my kids DOES NOT like zucchini.   Before eating, he asked me if he had to eat all of his squash.   I told him that I would like it if he did.  He ate it all up and said it was "really good."  

So, here's the recipe and here's what I did differently

Stuffed Zucchini
Ingredients:
1 tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1/2 tomato
1 tsp thyme
2 zucchinis
1 onion
cheese
pepper


*I did not use curry powder or thyme - instead I used fresh basil and oregano.   You could put whatever spices you want in it.   I used about 1 pound of chicken Italian Sausage
 
Directions:
Preheat your oven to 400 (200C).
Give the zucchini a good scrub.
Slice them in half length-ways. You can trim the ends if you like.
Spoon out the guts (leave about 1/2 an inch in) until you end up with boat like shells.
Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it.

Take the sausage out of the casings and brown it in a frying pan.   When cooked all the way through, add the tomatoes, onion and chopped up zucchini guts.    Cook until all ingredients are cooked down a bit.    Add oregano, freshly chopped basil and sour cream (I used Greek yogurt.)

Put hollowed out squash in a casserole dish sprayed with non-stick spray.   Fill the zucchini boats with the meat and veggie filling and sprinkle with Parmesan cheese.   Cook for 20 - 30 minutes until cooked through and browned on top.      Call the children and eat. (I apologize for the quality of the photo, but it's all I have as the food is all gone!)