Melissa's Stuffed Zucchini

OK, so I realize I am the world's worst food blogger. I come in and out of your lives with the wind. I am vowing to do better. Mostly because I am making some great recipes and I know I will lose them. I also have began following Weight Watchers and have had some requests for my recipes so, I am going to get off my behind and get some good recipes up. I also changed the design and I have to say its rather cute now.

This recipe was cooked for me on vacation in July 2010, by the sister in law Melissa. Its always a source of stress to cook for a group of 10 adults and 4 kids on vacation but she pulled it off like a champ and I have made this several times since then. It is such a great low carb, WW friendly meal and the leftovers are fought over. At first I thought it would be difficult to boil the zucchini but its so easy, who knew? Here is the wonderful chef and my brother in law Drew on that vacation. Arent they cute?

Melissa's Stuffed Zucchini

****WW Points Plus 7 points**** if you have 6 servings

*3 large zucchini close to the same size is key

*1 tsp olive oil

*1 lb. sweet sausage (I use chicken or turkey)

*1 onion diced

*3 garlic cloves minced

*1/2 cup Italian Breadcrumbs

*1/4 cup grated parmesan cheese

*1/2 cup shredded mozzarella

Pre-heat oven to 350 degrees

Boil Large Stock pot of water

Cut Zucchini in Half lengthwise

Place Zucchini seed side down in boiling water

Boil until insides are soft, about 5-8 minutes depending on size

while you are doing that.........

crumble the sausage and cook until slightly brown then,

You can add the onions & garlic and cook until softened

Remove Zucchini from the water and put into a 13 x 9 baking dish

With a small spoon scoop out the pulp of the zucchini (DO NOT THROW OUT)

Add the zucchini pulp to the sausage mixture

Add the breadcrumbs & grated cheese

Remove sausage mixture from heat

Scoop filling into the Zucchini shells

Cover with Mozzarella

Bake for 20 minutes until cheese melts