Sausage Stuffed Zucchini

By Nanatimesthree

Ingredients

• 1 teaspoon olive oil, plus more for baking dish
• 4 medium zucchini, halved lengthwise
• 1 pound Italian sausage
• 1 small onion, coarsely chopped (about 1 cup)
• 3 cloves garlic, minced (about 2 tablespoons)
• 1 cup coarse fresh breadcrumbs
• 2 teaspoons lemon zest, plus 1 tablespoon juice
• 1 1/2 ounces Parmesan (about 3/4 cup)
• 1 teaspoon course salt
• 1 large egg, lightly beaten

Preparation

Step 1

Preheat oven to 350. Drizzle a large baking dish with oil Scrape seeds and soft flesh from zucchini and reserve 1/2 cup. Place zucchini, cut sides up, in baking dish.

Heat oil in a large skillet over medium-high heat; add sausage and onion. Cook, breaking up sausage, until sausage is browned and onion is softened, about 5 minutes. Add garlic and reserved zucchini; cook until garlic is fragrant, about 1 minute. remove from heat; stir in remaining ingredients. Divide mixture among zucchini. Bake until filling is firm and each zucchini is tender and wrinkled around edges, 35 to 40 minutes. Garnish with Parmesan shavings.