*  Exported from  MasterCook  *

                         Sausage-Stuffed Zucchini

Recipe By     : Taste of Home magazine, 93/06-07
Serving Size  : 4    Preparation Time :0:00
Categories    : Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Medium        Zucchini -- (6 to 7 inches)
     1/2  Pound         Bulk Mild Italian Sausage
     1/4  Cup           Chopped Onion
   1      Clove         Garlic -- minced
   1      Teaspoon      Dried Oregano
     1/2  Cup           Fresh Corn Kernels -- or
                        Frozen Corn
   1      Medium        Tomato -- seeded/diced
   4      Ounces        Shredded Cheddar Cheese -- (1 cup), divided

 Cut each zucchini in half lengthwise. Place, cut side down, in a
large skillet; add 1/2-inch of water. Bring to a boil; reduce heat
and simmer until zucchini are crisp tender, about 5 minutes. Remove
zucchini and drain water. In the same skillet, cook sausage, onion
and garlic until sausage is browned; drain fat. Add oregano, corn and
tomato. Cook and stir until heated through. Remove from heat and stir
in 2/3 cup cheese; set aside. Scoop out and discard seeds from
zucchini. Divide the sausage mixture among zucchini shells. Place in
a greased 13x9x2-inch baking pan. Sprinkle with remaining cheese.
Bake uncovered, at 375° for 12-15 minutes or until heated through.

Yield 4 to 6 servings

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NOTES: Submitted by Warren Knudtson
Feature: Men who run the Range