Description

Not sure what to do with all of your garden grown zucchini? Try these stuffed zucchini. It's stuffed with wonderful Italian sausage, cheese, breadcrumbs, tomato and garlic and served with a pine nut salsa that is to die for.

Ingredients

• 2 large zucchini
• 2 Italian sausage, your favorite
• 1 clove garlic, minced
• 1 large egg, beaten
• 1/2 c. grated Parmesan cheese
• 1/2 c. dried breadcrumbs
• 1/2 c. finely diced tomato
• pinch of salt and freshly ground black pepper
• 1 T. olive oil
• a few T. crumbled feta cheese
• Pine Nut Salsa:
• 1/4 c. roasted pine nuts
• 1/4 c. chopped fresh oregano
• 1 T. freshly squeezed lemon juice
• 2 T. olive oil
• pinch of salt

Steps

1. Preheat oven to 475 degrees.
2. Slice both zucchini in half lengthwise. Use a small spoon to scoop out the insides, leaving 1/2 inch around the edges. Put the scooped zucchini flesh in a clean dish towel; squeeze out excess moisture. There should be about 1/2 c. remaining. Set aside.
3. Remove sausage from casings; brown in a skillet, crumbling while cooking.