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Stuffed Zucchini alla Pizzaiola

Stuffed Zucchini alla Pizzaiola

Serves 8



8 small zucchini

2 Tablespoons extra-virgin olive oil

8 ounces fresh sausage

1/2 cup minced onion

1 cup tomato sauce

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 teaspoon minced garlic

1 tablespoon freshly chopped basil leaves

1/4 cup fine dry bread crumbs

1/4 cup grated Mozzarella



Preheat oven to 375 degrees F. Cut each zucchini in half crosswise. Using a melon baller, carefully scoop out zucchini flesh, leaving about 1/4 inch flesh intact on all sides and leaving zucchini closed at the bottom of each half. Lightly salt the inside of each zucchini tube and set aside while you prepare the filling.

In a large skillet, heat the olive oil and, when hot, add the sausage and sauté until golden, using a spoon to break it into small pieces. Add the onion and cook until soft, add the chopped zucchini and garlic, season lightly with salt and pepper and cook, stirring, until squash is soft and lightly caramelized. Add the basil the bread crumbs. Season with additional salt and pepper (for taste), if necessary. Set aside to cool.

Using a small spoon or clean hands, gently stuff zucchini halves with sausage-mixture. Place zucchini halves in a 9 by 13-inch glass baking dish. Combine reserved tomato sauce and salt and pour over zucchini. Sprinkle with mozzarella cheese. Cover tightly with foil and place in oven. Bake for 20 minutes. Remove from oven, uncover and rotate zucchini. Re-cover, return dish to oven and bake an additional 20 minutes, until zucchini is cooked through but still slightly firm. Place 2 zucchini halves on a plate and serve with tomato sauce.

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