Italian Sausage Stuffed Zucchini

The majority of my meals are based solely on what is on sale at Ralph's. Gotta love a recession. This meal cost about 25 dollars and made 6-9 servings.

Mushroom Marinara

28 ounce can of tomato puree

small can of tomato paste

can of diced tomatoes

4 white mushrooms

1 clove of garlic

1/2 tablespoon of basil

3/4 tablespoon of oregano

Mince garlic and slice mushrooms. Put ingredients in a medium-sized saucepan and let simmer until mushrooms have softened. Easy, huh?

Sausage Stuffed Zucchini

6 cucumber sized zucchini

1/4 of a yellow onion

1 clove of garlic

1 pound of italian turkey sausage

1/2 cup of bread crumbs

1/2 cup of grated mozzarella cheese

2 eggs, beaten

dried parsley

salt and pepper

1/2 teaspoon of basil

2 tablespoons of butter

1/2 cup of grated parmesan cheese

Scrub zucchini and cut off ends. Boil for 7-10 minutes or until they are moderately soft. Don't let them get mushy. Remove from water. Cut in half lengthwise and scoop out pulp. I used an ice cream scoop and it worked wonderfully. Press out excess water and set pulp aside to use later.

Brown onion, garlic and sausage. Mix with pulp, bread crumbs, mozzarella, eggs, salt, pepper, basil and butter. Line zucchini shells in baking dish and fill with mixture. Dot each piece with butter. Cover with marinara and sprinkle with parmesan and parsley.

Bake at 350 for 30 minutes. While this is baking, boil a package of angel hair pasta. Remove zucchini from oven. Let cool and chow down!