Ingredients
- 4 zucchini, about 1 1/4 lb total
- 1 Tbsp olive oil
- 1/2 small onion, minced
- 1 garlic clove, minced
- 1/3 cup peeled, seeded and diced tomato
- 1 tsp minced fresh marjoram
- Salt and pepper
- 3 oz fresh pork sausage with fennel
- 1/2 cup soft fresh breadcrumbs
- 1 egg, lightly beaten
- 2 Tbsp freshly grated parmesan cheese
Steps
- Half the zucchini lengthwise; using melon baller, scoop out flesh, leaving walls that are just thick enough to hold a filling. Chop the zucchini flesh medium fine
- Heat the olive oil in skillet over medium heat. Add the onion and saute until soft. Add the garlic and saute for 1 minute to release fragrance
- Add the chopped zucchini, tomato, marjoram and salt and pepper. Cook for 3 minutes to soften the zucchini. Remove from heat and stir in sausage, crumbling it with a fork. Transfer to a bowl and stir in breadcrumbs, egg and cheese.
- Preheat oven to 350 F.
- Arrange zucchini shells in a slightly oiled baking dish. Fill cavities with the stuffing, mounding it in the shells. Bake uncovered until the zucchini are tender, 40-45 minutes. Serve hot.
Serves 4.