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Savory Stuffed Zucchini

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Like many people I know, I've had an overabundance of zucchini in my garden. I created this recipe to use up some of my bounty. My husband often shies away from vegetable dishes, but he declared this one a winner! —Barbara Edgington, Frankfort, Ohio

Prep: 30 min. Bake: 25 min.

3 to 4 medium zucchini (1-3/4 to 2 pounds)
12 ounces Italian sausage, cooked and drained
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 tablespoons chopped onion
1-1/2 teaspoons Taste of Home – Great Flavors Italian seasoning
1 can (8 ounces) tomato sauce
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1-1/4 cups milk
1/2 cup grated Parmesan cheese, divided
1 teaspoon Dijon mustard

Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Reserve pulp. Cook shells in salted water for 2 minutes. Remove and drain. Set aside. 


Chop zucchini pulp. Place pulp in a saucepan; add the sausage, peppers, onion, Italian seasoning and tomato sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Place zucchini shells in a greased 13-in. x 9-in. baking dish. Spoon filling into shells. 


In a saucepan, melt butter; whisk in flour and salt until smooth. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Add 1/4 cup Parmesan cheese and mustard.

Pour over zucchini. Sprinkle with remaining Parmesan. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 3-4 servings.