Sausage-stuffed Zucchini

By nancystrini

Really delicious and easy. Company quality.

Ingredients

• 1 t EVOO plus more for baking dish
• 4 medium zucchini, halved length-wise
• 1 lb spicy Italian sausage, removed from casing
• 1 small onion, coarsely chopped
• 3 cloves garlic, minced
• 1 cup coarse fresh breadcrumbs (I used 1/3 cup regular breadcrumbs and it worked fine)
• 2 t lemon zest, plus 1 T lemon juice
• 1 1/2 oz grated parmesan, plus shavings for garnish
• 1 t coarse salt
• 1 large egg, slightly beaten

Details

Preparation time 25mins
Cooking time 60mins

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, 35-40 minutes. Garnish with Parmesan shavings.

Can be made a day ahead and refrigerated. Remove from fridge 30 minutes before baking.