Ingredients
3 to 4 medium zucchini (1-3/4 to 2 pounds)12 ounces Italian sausage, cooked and drained1/2 cup chopped sweet red pepper1/2 cup chopped green pepper2 tablespoons chopped onion1-1/2 teaspoons Italian seasoning1 can (8 ounces) tomato sauce2 tablespoons butter2 tablespoons all-purpose flour1/4 teaspoon salt1-1/4 cups milk1/2 cup grated Parmesan cheese, divided1 teaspoon Dijon mustard
Preparation
Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Reserve pulp. Cook shells in salted water for 2 minutes. Remove and drain. Set aside.
Chop zucchini pulp. Place pulp in a saucepan; add the sausage, peppers, onion, Italian seasoning and tomato sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Place zucchini shells in a greased 13-in. x 9-in. baking dish. Spoon filling into shells.
In a saucepan, melt butter; whisk in flour and salt until smooth. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Add 1/4 cup Parmesan cheese and mustard.
Pour over zucchini. Sprinkle with remaining Parmesan. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
