Sausage Stuffed Zucchini
4 zucchini scrubbed and halved, centers scooped out
1 medium onion, chopped
3 garlic cloves, minced
1 pint of baby Bella mushrooms, wiped down with damp towel and chopped
1 lb of tomato basil chicken sausage or any type of sausage you prefer
2 tablespoons of olive oil
½ cup grated Asiago cheese or Parmesan Cheese (your preference)
1 cup of fresh bread crumbs from a baguette or day old bread
1 medium tomato, sliced and halved
In a large pan, heat up the olive oil over medium high heat. Add the chopped onions and mushrooms and cook for about 5 minutes until the onions are soft and the mushrooms are semi soft. Take the sausage out of its casing and crumble the meat into the pan of onions and mushrooms. Add the garlic and cook until the sausage is done.
Put about a quarter of the French baguette in a good processor and pulse until the bread resembles bread crumbs. Add ½ cup of the bread crumbs into the meat mixture and the bread crumbs will absorb the rest of the liquid produced from the meat mixture which is fine. Remove from the heat.
Put the halved zucchini in a 9 x 13 pan and stuff with approximately 3 to 4 tablespoons of the meat mixture. You will probably have some meat mixture left over – which can be saved for another recipe. Add the sliced tomato on top about 2 halved slices per zucchini or more if you want and then sprinkle with the rest of the bread crumbs mixed with Asiago cheese.
Bake at 350 degrees for about 45 minutes, serve hot. Enjoy!