Ingredients:
3 zucchini, sliced lengthwise seeds removed rubbed with
olive oil, and seasoned with
salt and pepper
olive oil, to coat bottom of skillet
1 1/2 cups cooked crumbled sausage (optional)
1 red peppers, diced
1 onions, diced
3 garlic cloves, minced
1 stalk celery, chopped
1/2 cup butternut squash or 1/2 cup pumpkin, very finely diced
1/2 cup creamed corn
1/4 cup golden raisins
1 teaspoon cumin
1 teaspoon curry
1 teaspoon parsley
1 teaspoon basil
salt and pepper
1 cup tomato sauce
1 cup cooked bulgur wheat
1/4 cup grated parmesan cheese
1/2 cup pine nuts
1/2 cup white wine
1/2 cup chicken stock or 1/2 cup vegetable stock
Directions:
In a greased casserole dish lay oiled zucchini cut side up.
In a skillet on medium high heat, heat oil then saute red peppers, onion, garlic, celery, and butternut till translucent.
Add sausage, corn, raisins, spices, tomato sauce and bulgur wheat.
Adjust seasoning to taste.
Mound filling onto zucchini halves, top with cheese and pine nuts.
Pour wine and stock in bottom of pan.
Bake 30 minutes at 350 F.
Servings: 6-12
Time preparation: 20 min.
Time total: 50 min.