Stuffed ZucchiniI sliced a slightly overgrown zucchini from the garden into about 2" rounds, hollowed them out and filled them with a meat stuffing (ground beef, sweet Italian sausage, oregano, basil, parsley onion, garlic, parmigiana, bread crumbs, cream and seasonings). They were roasted then topped with provolone cheese and home made tomato sauce. Served them with a side of penne rigati tossed in the same sauce.
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