MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sausage Stuffed Zucchini
 Categories: Squash, Pork, Vegetables, Herbs, Breads
      Yield: 4 Servings

      2 tb Extra virgin olive oil
    1/2 lb Italian sausage; mild or hot
      1 lg Zucchini; 12 to 14" long -OR-
      4 md Zucchini
      1 c  Onion; chopped
      3 cl Garlic; fine chopped
      2 sl Bread (1 c); pulsed in
           - blender or food processor
           - to make fresh breadcrumbs
      2 md Tomatoes; chopped
    1/4 c  Fresh basil; chopped
    1/2 ts Dried oregano -OR-
      2 ts Fresh oregano; chopped
    3/4 c  Parmesan cheese; shredded
      1 lg Egg; lightly beaten
    3/4 ts Salt; less or more to taste
      1 ts Ground black pepper

  Set oven @ 375 F/190 C.

  Cook The Sausage:

  Heat 1 tb of olive oil in a medium skillet on medium heat. Add the
  sausage, and gently cook until it is mostly (but not completely)
  cooked through.

  Stir frequently and break up the sausage into smaller pieces while
  it cooks. Remove to a large bowl and set aside.

  Prep The Zucchini:
  Cut the zucchini in half. Use a metal spoon to scoop out the insides
  of the zucchini, leaving the zucchini shell about 1/4" thick. Remove
  and discard any thick seeds from the insides you've scooped out.

  Chop up about a cup of the remaining zucchini flesh. (Whatever
  remains beyond a cup use for another purpose, discard, or compost.)

  Cook The Onions & Garlic:

  You should have 1 tb of fat in the pan (rendered from the sausage).
  If not, add more olive oil so that you have at least 1 tb of fat in
  the pan, and heat on medium-high heat. Add the onions and cook until
  softened. Add the garlic and cook 30 seconds more.

  Add the chopped zucchini and cook a minute or two more, remove from
  the skillet and add it to the bowl of sausage.

  Make The Stuffing:

  Add the rest of the stuffing ingredients to the sausage and onions.

  Stuff The Zucchini & Bake:

  Place the zucchini halves in a baking dish and add the stuffing. (At
  this point you can make ahead, cover with plastic wrap and
  refrigerate until ready to bake.) Add 1/4-inch of water to the
  bottom of the pan, which will help zucchini cook evenly and prevent
  the bottom of it from drying out too much in the oven.

  Bake at 375 F/190 C for 40 minutes. Let sit to cool briefly before
  serving.

  Make Ahead:

  You can stuff the zucchini a day ahead of time and bake right before
  serving.

  Recipe FROM: https://www.simplyrecipes.com

  Uncle Dirty Dave's Kitchen

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