Stuffed Zucchini Boats

Directions

1. Squeeze sausage meat from casings, brown in stick-proof pan, breaking into small chunks. Add in onion and garlic, cook till soft. Add in dry stuffing and water, reduce heat, set aside till water is absorbed. Meanwhile, cut each zucchini in half lengthwise, remove and throw away pulp from centers. Spread 1 c. of spaghetti sauce over the bottom of an 8"x13" baking dish. Set zucchini boats over the sauce, mound the cavities with sausage-stuffing mix.
2. Drizzle 1/4 c. of spaghetti sauce along the center of each boat. Cover with foil and bake at 350 degrees till the zucchini is tender but not too soft, about 45 min to an hour. Remove foil. Sprinkle the tops of the boats with cheese, let heat a few moments, garnish with black olives and serve. ( Serves 4 Low-Fat variation:Substitute 1 lb lean grnd beef or possibly grnd turkey for sausage.( Add in 1 tsp of oregano, grnd chilies to taste, 1 tsp of anise and 1 tsp of caraway seeds to imitate flavor of sausage ) Reduce the amount of bread stuffing, substitute diced red and green pepper or possibly mushrooms. Or possibly Substitute 1 1/2 c. of cooked rice for the bread stuffing ( eliminate the water ). Use a low fat sauce, pureed tomatoes, or possibly plain tomato sauce. Try low fat mozzarella instead of cheddar, reducing the amount used. A sprinkling of grated Romano or possibly Parmesan cheese improves the flavor. Replace olive garnish with minced shallots.