Ingredients:
2 cloves garlic ( minced)
1 medium yellow onions ( diced)
1 tablespoon olive oil
1 small sweet red peppers ( cored, seeded, and diced)
1 small sweet green peppers ( cored, seeded and diced)
1 (8 1/2 ounce) cans sweet corn ( drained)
1 (15 ounce) cans tomato sauce
1 lb bulk sweet Italian pork sausage
2 medium zucchini ( 7-8 inches each)
8 ounces monterey jack pepper cheese, shredded
1/4 cup pine nuts
1 teaspoon ground cumin
1 tablespoon chili powder
1/2 tablespoon dried cilantro
salt ( preferably Kosher salt)
fresh ground pepper
Directions:
Preheat oven to 400 F.
Halve the zucchini lengthwise and scoop out the pulp with a small spoon leaving a 3/8-inch-thick shell.
Pour 1/2 of the tomato sauce in the bottom of an oven-proof baking dish.
Place zucchini shells cut side up in the baking dish.
Place olive oil in a large skillet and heat until hot but not smoking.
Saute garlic, onion and peppers until softened but not brown.
Crumble sausage into skillet and brown.
Drain grease from skillet and combine all remaining ingredients with the cooked vegetables and sausage with the exception of the cheese.
Fill zucchini shells equally with sausage and vegetable combination, topping each with 1/4 of the grated cheese Place baking dish on the center rack of the oven and bake about thirty minutes until the zucchini is tender.
Let cool for a few minutes before serving.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.