AuthorRetroRuth
From Sunset Kitchen Cabinet Recipes, Volume II, 1934
Tested Recipe!
[cooked-sharing]
Hollow out the zucchini. You can cut off the end and use an apple corer, or just split lengthwise and hollowed out with a spoon and fasten the stuffed zucchini with toothpicks. Stuff each zucchini with a weenie or a sausage. Place in a saucepan. Pour over stuffed zucchini a can of tomato soup (undiluted) and season to taste. Simmer until tender (about 20 minutes, depending on how big your zucchini are) adding water if the tomato soup begins to stick.
To serve, put zucchini on a platter and pour the soup over them like gravy. Serve with rice or noodles. (We liked them with rice pilaf.)
Ingredients
Directions
Hollow out the zucchini. You can cut off the end and use an apple corer, or just split lengthwise and hollowed out with a spoon and fasten the stuffed zucchini with toothpicks. Stuff each zucchini with a weenie or a sausage. Place in a saucepan. Pour over stuffed zucchini a can of tomato soup (undiluted) and season to taste. Simmer until tender (about 20 minutes, depending on how big your zucchini are) adding water if the tomato soup begins to stick.
To serve, put zucchini on a platter and pour the soup over them like gravy. Serve with rice or noodles. (We liked them with rice pilaf.)
