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   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" - 14" long   
              +=OR=+   
         4 md Zucchini   
         1 c  Chopped onion   
         3 cl Garlic; fine chopped   
         2 sl Bread; pulsed in blender or   
              - food processor to make   
              - fresh breadcrumbs (1 cup)   
         2 md Tomatoes; chopped   
       1/4 c  Chopped fresh basil   
       1/2 ts Dried oregano   
              +=OR=+   
         2 ts Chopped fresh oregano   
       3/4 c  Shredded Parmesan cheese   
         1 lg Egg; lightly beaten   
       3/4 ts Salt; less or more to taste   
         1 ts Ground black pepper   
       
     Set oven @ 375oF/190oC.   
        
     COOK THE SAUSAGE: Heat 1 tablespoon 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 tablespoon   
     of fat in the pan (rendered from the sausage). If not,   
     add more olive oil so that you have at least a   
     tablespoon 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 375oF/190oC 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.   
        
     Yield: Serves 4   
        
     RECIPE FROM: https://www.simplyrecipes.com   
        
     Uncle Dirty Dave's Kitchen   
       
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