Well June certainly flew by and now it’s time again for Secret Recipe Club!
If you’re new around here: members of the Secret Recipe Club are assigned a blog each month. Who has who is a secret until reveal day (today!). The mission is to choose a recipe from the assigned blog, make it, and share it!
This month I was assigned Making Miracles, a blog by Rebekah, who has been blogging since 2006 and has a ton of delicious recipes on her site! I was highly considering her Banana Scones recipe (uhm, hello, delicious!) or her General Tso’s Chicken (one of Nick’s favorite foods).
But in the end, I had to go with her Stuffed Zucchini recipe since I have 10 million summer squashes to use up. I used yellow squash instead of zucchini and it worked great! Nick proclaimed this his favorite squash recipe to date, so I’ll definitely be trying this recipe with some of my pattypans!
Sausage Stuffed Summer Squash
(adapted from Making Miracles)
- 3 medium yellow summer squash
- 1 lb Italian sausage (I used hot)
- 1 cup bread crumbs
- 3 cloves garlic, minced
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1 (32 ounce) jar pasta sauce
- 1/2 cup shredded mozzarella cheese
Preheat oven to 400 degrees.
Trim the stems from the squash and slice them lengthwise. Scoop out seeds and put in bowl. Mix seeds with sausage, garlic, bread crumbs, egg and Parmesan cheese. Stuff squash with sausage mixture and place in a 9×13 inch baking pan.
Pour sauce over squash and cover pan with foil.
Bake 45 minutes. Remove foil and cover with mozzarella cheese. Return to oven and cook until cheese is melted.