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!
