Ingredients Weight Measure
Zucchini squashes, medium-sized 24 ea.
Olive or salad oil 1 cup
Mushrooms, coarsely chopped 1-1/4 lbs.
Onions, chopped 1 qt.
Green peppers, chopped 2 cups
Tomatoes, peeled and diced 1-1/2 lbs.
Garlic, finely minced 6 large cloves
Salt 3 Tbsp.
Oregano leaves 2 tsp.
TABASCO® brand Original Red Sauce 1 Tbsp.
Sugar 1 tsp.
Hot water as needed
Radish rose, for garnish 1 ea.
Parsley sprig, for garnish 1 ea.


  1. Cut zucchinis in half, lengthwise. Scoop out centers with a grapefruit knife, leaving a 1/4"-thick shell. Slice zucchini removed from centers (makes about 1-3/4 qts.); reserve.
  2. Heat olive oil in a large skillet. Add mushrooms, onions and green peppers and sauté 5 minutes.
  3. Add reserved diced zucchini along with tomatoes, garlic, salt, oregano, TABASCO® Sauce and sugar.
  4. Cook 5 minutes longer. Spoon mixture into zucchini shells. Place in a baking pan. Pour water into baking pan 1/4" deep. Cover and bake in a preheated oven at 450°F for 30 minutes or until tender.
  5. For each serving, place stuffed zucchini half on plate and garnish with radish rose and parsley sprig.

Yield: 48 servings