Zucchini with italian sausage stuffing

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.