Provencal-Style Stuffed Zucchini

By kylaroy7

Ingredients

• 2 cups (about 2 ounces) diced French baguette or other crusty bread, preferably day-old (1/2-inch dice)
• 1/2 cup finely grated Parmigiano-Reggiano cheese
• 1/4 cup packed fresh parsley leaves
• 1 tablespoon minced garlic
• 1/2 teaspoon salt, plus more if needed
• 1/4 teaspoon freshly ground black pepper, plus more if needed
• 3 tablespoons extra-virgin olive oil
• 8 small zucchini (each about 7 inches long and 1 1/4 to 1 1/2 inches wide)
• 4 ounces fresh lean mild pork sausage
• 3/4 cup minced onions
• 1 cup finely chopped peeled and seeded tomatoes (about 2 medium tomatoes)

Details

Servings 6
Adapted from marthastewart.com

Preparation

Step 1

Directions

Pulse the diced bread in a food processor until you have an even mix of fine and coarse crumbs. Add 1/4 cup of the Parmesan, the parsley leaves, 1 1/2 teaspoons of the minced garlic, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper, and process until evenly mixed. Reserve 2 tablespoons of the breadcrumb mixture for the filling. Mix 1 1/2 tablespoons of the extra-virgin
olive oil into the remaining breadcrumbs, transfer the mixture to a small container, and set it aside. (Alternatively, you can use store-bought fine fresh crumbs: Combine 3/4 cup breadcrumbs
with 1 tablespoon minced parsley, 1/2 teaspoon minced garlic, 1/4 cup finely grated Parmesan, 3/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Set aside 2 tablespoons, and mix 1 1/2 tablespoons extra-virgin olive oil into the remainder.)

Heat 1 tablespoon of the olive oil in a 12-inch skillet. Add the sausage and saute until it is golden, using a spoon to break it into small pieces, about 6 minutes. Add the onions and cook until they are soft, 3 to 4 minutes. Add the chopped zucchini and cook for 2 minutes. Add the tomatoes and the remaining 1 1/2 teaspoons garlic, and cook, stirring, until the moisture has evaporated and the filling comes together, 2 minutes. Remove the skillet from the heat, stir in
the reserved 2 tablespoons breadcrumb mixture, and season with additional salt and pepper if necessary.

Preheat the oven to 350 degrees.

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