Sausage Stuffed Zucchini

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 5 medium zucchini (about 1 1/4 lbs.)
• kosher salt
• 5 medium yellow squash (about 1 1/4 lbs.)
• 5 tablespoons olive oil, divided
• 2 large shallots, minced fine
• 1/2 lb mushroom, finely chopped
• 1/2 lb shiitake mushroom, finely chopped
• 1 lb hot italian sausage, removed from it casing
• 1 cup fresh breadcrumb
• 1/2 cup grated parmesan cheese or 1/2 cup romano cheese
• 1/4 cup finely minced fresh flat leaf parsley
• fresh ground black pepper

Recipe

• 1 cut 4 of the zucchini and 4 of the yellow squash in half lengthwise and scoop out the seeds.
• 2 sprinkle with the kosher salt and set them upsdide down on paper towels to drain for 30 minutes.
• 3 finely chop the remaining 2 squash.
• 4 preheat the oven to 350 degrees f.
• 5 prepare sheet pan by very lightly greasing it.
• 6 get out your food processor.
• 7 heat 1 tbl of the olive oil in a heavy skillet.
• 8 add the shallots and cook until translucent but not brown, about 2 minutes.
• 9 add the mushrooms and 1/2 tsp of salt (approx.).
• 10 raise the heat to moderately high and cook, stirring, until the mushrooms begin to brown and the liquid they give off is evaporated- about 8-10 minutes.
• 11 transfer the mixture to a large mixing bowl.
• 12 saute the chopped zucchini and yellow squash with more olive oil and another 1/2 tsp salt, cooking until light brown and no more liquid is in the pan.
• 13 add to the mushrooms.
• 14 add the sausage to the pan and saute until brown.
• 15 transfer the sausage to the food processor and process until very fine.
• 16 add to the rest of the ingredients, add the breadcrumbs, cheese, parsley and mix well.
• 17 taste and season with additional s&p if needed.
• 18 fill the zucchini and squash shells, sprinkle with extra cheese.
• 19 add about 3 tbl of water to the pan and bake at 350 degrees for 25-30 minutes.
• 20 serve with a rice pilaf.