A Year-Round Guide to Franklin and Nantahala

Yield: 4 servings. 4 zucchini (approximately 12 ounces each) 2 tablespoons canola oil 1 pound hot ground sausage, cooked and drained 3 green onions, sliced 2 cups sharp Cheddar cheese,

Rosemary and Goat Cheese Strata

Yield: 4 servings. 4 zucchini (approximately 12 ounces each) 2 tablespoons canola oil 1 pound hot ground sausage, cooked and drained 3 green onions, sliced 2 cups sharp Cheddar cheese,

Sausage-Stuffed Zucchini Boats

Yield: 4 servings.

4 zucchini (approximately 12 ounces each)
2 tablespoons canola oil
1 pound hot ground sausage, cooked and drained
3 green onions, sliced
2 cups sharp Cheddar cheese, shredded and divided
½ cup corn
½ teaspoon garlic powder
½ cup ranch dressing
¼ cup fresh parsley, chopped

Preheat oven to 375°. Cut zucchini in half lengthwise. Using a melon baller or a teaspoon, scoop out zucchini flesh, leaving ½-inch of shells intact. Coarsely chop 1 cup of zucchini flesh and set aside; reserve remaining flesh for another use.

Place zucchini shells on baking sheet and brush insides with canola oil. Sprinkle each shell with salt. Bake zucchini for 8 to 10 minutes. Reduce temperature to 350°.

In a mixing bowl, combine zucchini flesh, sausage, green onions, 1½ cups cheese, corn, garlic powder, ranch dressing, and parsley. Mix well. Spoon mixture into each zucchini shell.

Place stuffed zucchini on a baking sheet and bake for 15 minutes. Sprinkle remaining shredded cheese on top and continue baking until cheese melts and zucchini is tender, about 10 minutes.

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This story was published on Sep 06, 2017

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.