- 1 lb bulk hot Italian sausage (out of the casing)
- 4 medium zucchini halved lengthwise
- 2 tsp olive oil
- 1 medium onion chopped
- 3 or 4 cloves garlic minced
- 1 C. Fresh bread crumbs *
- ¾ C. Grated pecorino Romano or parmesan (plus a little extra for topping)
- 1 egg beaten
- Coarse or kosher salt to taste
Preheat oven 350-375
Remove seeds and some of the flesh from the zucchini with a sharp spoon or melon baller. Save the scrapings to be chopped and added to the stuffing later. Brush all sides of the zucchini boats with olive oil and a little sprinkling of salt. Place in baking dish cut side up.
Add the rest of the olive oil to a skillet over medium high heat along with the onions and sausage. Sauté about 5 minutes, breaking the sausage up into little pieces.
Add garlic and the chopped zucchini scrapings and cook another minute or two.
Remove from the heat and allow to cool a couple minutes.
Mix in bread crumbs, grated cheese, a big pinch of salt and the beaten egg. Mix thoroughly.
Stuff the zucchini halves with the filling, top with remaining cheese and bake 30-40 minutes. The cheese should color and the zucchini will soften. If you like, serve with a little tomato sauce.
P.S. You can make fresh bread crumbs by processing a slice of bread in a blender or food processor.