Stuffed Zucchini
Recipe by Brenda Gantt
Servings 4
Ingredients
- 1 over sized zucchini
- ⅓ lb sausage
- ½ medium, onion chopped
- 1 medium cowhorn pepper chopped, seeded
- 1 tomato coarsely chopped
- 4 oz cream cheese softened
- ½ cup sour cream
- Everglades seasoning
- 1 cup mild cheddar cheese shredded
- butter optional
Instructions
- Preheat over to 350°.
- Slice zuccini into length wise.
- Scrape the insides from the zuccini creating a canoe shape and place in a cooking pan.
- Crumble up sausage into a skillet. Mix in onion, cowhorn pepper, tomato. Cook till sausage is done and veggies are tender.
- Pinch off small pieces of cream cheese and place inside of the hollowed out zuccini.
- Pour out sausage mix into the zuccini.
- Place dolops of sour cream on top of the mix.
- Sprinkle the Everglades seasoning to taste over the mixture.
- Top with shredded cheese.
- Bake zuccini uncovered for until zuccini is tender about 40 minutes. Check at 30 minutes. If it looks dry and slices of butter to the top.
Notes
This recipe comes from a lady on Facebook, Brenda Gantt. She and her husband, George run a B&B in Andalusia, Alabama called, The Cottle House. 
Here is also a photo of the seasoning she uses, Everglades Seasoning. There appears to be different types of it but she used the dark green labeled container.
