Sausage-stuffed Zucchini

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 medium zucchini, cut in half lengthwise
• 8 ounces italian sausage (hot or sweet)
• 1 medium yellow onion, finely chopped
• 3 tablespoons fresh parsley, minced
• 2 tablespoons fresh basil, minced (2 tsp. dried)
• 1/4 teaspoon dried marjoram or 1/4 teaspoon thyme, crumbled
• 1/4 cup fine dry breadcrumb
• 1/4 cup parmesan cheese, grated
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg

Recipe

• 1 preheat oven to 350°f.
• 2 place zucchini halves in large saucepan, weigh them down with a small plate so they will cook evenly, and cover with boiling water.
• 3 over moderately low heat, simmer for six to eight minutes or until the zucchini are almost tender. drain and refresh under cold running water.
• 4 with a spoon, scoop the pulp from the zucchini, leaving 1/4" border all around.
• 5 chop the pulp coarsely, transfer to a sieve, and press with the back of a spoon to extract any excess liquid; set pulp aside. invert the zucchini on paper towelling to drain.
• 6 remove and discard sausage casings, break up the meat and saute in a 10-in. skillet over moderate heat for five minutes. add the onion, parsley, basil and marjoram; cook five minutes more or until the onion is soft.
• 7 remove from the heat, add the bread crumbs, two tablespoons of the parmesan cheese, salt and pepper.
• 8 add some, or all, of the zucchini pulp to the mixture.
• 9 mix the egg with the stuffing mixture and fill the zucchini boats with equal amounts of the stuffing.
• 10 place the zucchini boats in a 9" x 13" x 2" baking dish and sprinkle with the remaining two tablespoons parmesan cheese.
• 11 bake, uncovered, for 35 to 45 minutes or until the zucchini are heated through and the filling has a lightly browned crust.