Stuffed Zucchini

Yummy yummy yummy!

6 zucchinis

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

1 14 oz. can diced tomatoes

2 garlic cloves

2 tbsp. white wine or cooking wine

1/4 tsp. Italian herb seasonings

1 egg

1/2 c. grated mozzarella

1/4 c. grated parmesan

salt and pepper

oil 

optional:

fresh basil and/or oregano

Slice zucchinis in half lengthwise.   Use spoon and scoop out insides leaving the zucchinis about 1/4 inch thick.  Sprinkle the insides of zucchini with some salt to draw out excess moisture.   Chop the scooped zucchini insides and set aside.  Heat 1 tbsp. of oil in skillet over medium high heat.  Brown sausage or ground beef

and break it up into small pieces.  Remove from heat and put into a mixing bowl and set aside.  In skillet , add chopped zucchinis, drained tomatoes, garlic, white wine, Italian herb mix, add 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 oven to 400 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 zucchinis.  Mix the egg and cheese into the filling and scoop generously into zucchinis. Bake for about 20 minutes until the zucchini has softened  .

We serve ciabatta rolls with it!