Zucchini? ‘Dita, when I had a garden, I LOVED the way those things took off! I would wait until they were a foot long, cut them in half, take out the seeds, make a ‘meatloaf’ with Italian sausage and ground beef, stuff the meat mixture into the zucchini, and bake the things on a cookie sheet with sides.
Then, when thoroughly cooked, cover both with marinara (spaghetti) sauce, and mozerella cheese, and bake about 20 minutes. Slice, and put on plate, cover with some of the excess sauce, and OMG what a delicious dinner, with a salad on the side.
You just made me think of something. One time I wanted to make lasagna, didn’t have the pasta but did have some of those large zucchinis. So, I sliced them medium thin and layered with the usual lasagna ingredients, although this was a meatless one. However, it turned out fabuloose.
‘Lasagna’ merely means ‘layered’... it doesn’t refer to the pasta:o)
Yeah, your recipe sounds wonderful too.
I’ve saved this .... we have lots of squash and Italian Sausage is always a favorite. Hubby puts it in his spaghetti sauce.
Thanks for sharing this.
Looks like I’m going to need to start cooking again.