Ingredients:
1 tablespoon olive oil
1/2 pound ground Italian sausage or pork sausage
1/4 cup of shallot
1 1/2 teaspoon minced garlic
2 cups of Colby-Jack cheese blend, divided or any preferred cheese
1 (7-ounce) jar diced pimientos, drained
4 ounces cream cheese, softened
2 tablespoons chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon fennel seeds, crushed
2 medium yellow squash, halved lengthwise and seeds removed
2 medium zucchini, halved lengthwise and seeds removed
Preheat the oven to 375 and then in a 14-inch ovenproof skillet, heat oil over medium-high heat, then add the sausage. (I used pork sausage instead of Italian cause that's what I had on hand.) Add shallot (which I didn't have instead I used onions) and cook stirring frequently, until sausage is browned and crumbly about 10 mins. Then add the garlic, cook for 1 min, then transfer the sausage mixture to a large bowl and wipe the skillet clean.
Stir in part of the cheese (I used cheddar because I love cheddar, but you can use whatever you have on hand), pimentos (which I had none), cream cheese, parsley, salt, black pepper, and fennel seed ( I did without) with the sausage mixture and mix well. Then evenly dived it between the squash and zucchini halves ( I just used zucchini). Place the stuffed squash and zucchini in a skillet and cover it with foil. Put it in the oven and bake for 15 mins, then uncover it and top with the remaining cheese. Bake uncovered for 5 to 10 mins more until the squash and zucchini are tender and the cheese is melted. Enjoy! I don't like zucchini and sausage but liked it this way. This is found in Paula Deen's magazine May/June 2022 page 25.
