stuffed zucchini

yummy yummy yummy!

6 zucchinis

4 Italian sausages or 1 lb. ground beef (we love using Kielbasa in this recipe)

1 14 oz. can of diced tomatoes

2 garlic cloves

2 Tbsp white wine

1/4 tsp ground Italian herb seasoning

Optional: fresh basil or other herbs

1 egg

1/2 C grated mozzarella (we like them smothered)

1/4 C grated Parmesan

oil

Salt and pepper

Slice the zucchinis in half lengthwise. Use a spoon and scoop out the insides leaving the zucchinis about 1/4 in thick. Sprinkle the insides of the zucchinis with some salt to draw out excess moisture. Chop the scooped zucchini insides and set aside.

Heat a tablespoon of oil in a nonstick skillet over medium high heat. Brown the sausage or ground beef and break it up into small pieces. Remove into a mixing bowl and set aside. In skillet, add the chopped zucchinis, drained tomatoes, garlic, white wine, dried Italian herb mix, salt and pepper to taste. Cook until all of the moisture has absorbed. Mix in the browned sausage and wait until the filling has cooled.

Preheat the oven to 400 degrees F. Drain any moisture that may have come out of the filling before mixing in the cheese and egg. Also drain any moisture that has been drawn out of the zucchinis. Mix the egg and cheeses into the filling and scoop generously into the zucchinis. Bake for about 20 minutes or until the zucchinis have softened.

We serve Ciabatta rolls with it.