This was surprisingly good with some changes, which is why I couldn't give it 5 stars. I crumbled and cooked the sausage in a sauté pan first -- completely. Undercooked pork is nothing to fool around with and why not take the step for safety? It does nothing to diminish the flavor. I may try chicken sausage next time so I'll certainly cook that first. Next I used two slices of double fiber whole grain bread pulsed to fine crumbs in my ninja pro and added that to the sausage and insides of the zucchini. To that I added a handful of fresh basil leaves chopped, garlic powder, onion powder and dried oregano. I added one large egg and about 1/4 cup half and half to make the stuffing wetter -- like stuffing should be heading into the oven. While I was preparing the stuffing and preheating the oven, I had the zucchini shells baking to ensure they would be soft in the end. I removed the shells and stuffed them before pouring spaghetti sauce over the top. I baked them for about 40 minutes at 400 degrees and then covered with a bag of shredded Italian cheese blend until it was melted (I had six zucchini shells of varying sizes stuffed). This was a great dinner and is especially friendly to those who are watching carbs. I saw no need to put this over pasta or rice. UPDATE: I now add a ricotta mixture just as you would to lasagna & top w/ stuffing & sauce. It's excellent. High protein & low carb.
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This was surprisingly good with some changes, which is why I couldn't give it 5 stars. I...