Stuffed Zucchini

Ingredients:

    2 links (or 3 oz) Hot Italian low fat Turkey Sausage (3P, check label)
    1 oz. 100% Skim Mozzarella, Grated (1P)
    1.5 cups Zucchini, cut into 1/2" coins (1 1/2 C)
    1 cup Summer or Crooked Neck Squash, cut into 1/2" coins (1C)
    1/2 cup white onion, thinly sliced (1C)
    1 tablespoon Breadcrumbs (1C)
    1 1/3 tsp Olive Oil (4F)
    Dash of Hot Sauce
    1 tsp whole Caraway Seed
    1 tbsp Parsley
    Pepper to taste
    1/2 cup Water or Fat Free/Low Sodium Chicken Stock

Directions:

    Preheat oven to 375oF. Remove sausage from casings and crumble.

    Sauté oil, sausage, onion, hot sauce, caraway seeds and parsley until sausage is browned. Set aside.

    In small covered casserole dish, layer 1/2 the zucchini and 1/2 the squash.

    Top with the sausage and onion mixture. Next layer remaining zucchini and squash.

    Add water or chicken broth, cover, and cook 20 minutes.

    Remove cover, sprinkle with cheese and breadcrumbs, and let cook uncovered for 10 minutes or until brown.