Stuffed 8 Ball Zucchini Recipe

Stuffed 8 Ball Zucchinis

Hubby planted a new (to us) variety of zucchini plants this year called 8 Ball Zucchinis. They seem to be growing much better then regular zucchini. 8 balls are called that because they're suppose to be picked when they're about the size of a hard ball. They're perfect for stuffing. We've also found them to be a bit sweeter then regular zucchini.

Here's my recipe-keep in mind I used what I had on hand, it can be easily adapted and changed as desired.

• 1/2 lb. Turkey Sausage
• 1 medium onion diced
• 1 Box of Zatarains Rice Pilaf
• Zucchini Pulp removed from centers.
• Pinch of Red Pepper Flakes
• 1/2 tsp. of Curry Powder
• 1 C. Grated Cheese (I used cheddar and Jack)

Cut stem side tops off--for the non-stem side, trim a little off to make a flat base on the rounder ones. Scoop out pulp, leaving a 1/4-inch shell and set aside to use later. Brown sausage and drain, saute onion and zucchini pulp. Cook rice pilaf as directed when done add in sausage, onion, zucchini pulp and seasoning. Mix well and when rice mixture has cooled some add grated cheese and mix well.
Fill shells. Sprinkle each stuffed shell with grated cheese. Place stuffed 8 balls in a pan lined with foil and sprayed with Pam cooking spray. Bake at 350° about 20 minutes, or until zucchini is tender.

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