Not wanting to make the same old tomato/sausage/bread crumb stuffing, I came up with this rice/polish sausage/spinach stuffing. It was amazing!
- 1 pound Polish Sausage, Chopped
- 4 whole Zucchini
- 2 Tablespoons Olive Oil
- 1 whole Onion, Minced
- 10 ounces, weight Frozen Chopped Spinach, Drained
- 4 cups Rice, Cooked
- 1 can Cream Of Mushroom Soup
- 1 teaspoon Rosemary
- ½ teaspoons Garlic Salt
- ½ teaspoons Marjoram
- 1-½ cup Mozzarella, Shredded
Cut the zucchini in half lengthwise and scoop out the seeds. Saute the onion in the olive oil. At the same time, pop the spinach in the microwave to thaw. Combine the rice, onion, polish sausage, soup, spinach and herbs. Add salt and pepper to taste.
Scoop sausage mixture into prepared zucchini boats (I find it helps to cut a small strip from the bottom of the squash so it doesn’t roll around). Sprinkle with cheese and bake at 375F for 35 minutes or until zucchini is done. If the cheese turns too brown, tent it with aluminum foil.