Italian Sausage-stuffed Zucchini

Ingredients:

olive oil

1 large or 2 medium zucchini, halved lengthwise

1/2 pound spicy Italian sausage, removed from casing

1/2 onion, coarsely chopped

1 large clove garlic, minced

1/2 cup coarse fresh breadcrumbs

3/4 ounces grated Parmesan (about 1/3 cup), plus shavings for garnish

1/2 teaspoon coarse salt

1 small egg, lightly beaten

Marinara sauce, fresh mozzarella, fresh basil, tomato

Directions:

1. Preheat oven to 375ºF. Drizzle a large baking dish with oil. Scrape seeds and soft flesh from zucchini and reserve 1/4 cup. Place zucchini, cut sides up, in baking dish.

2. Heat oil in a large skillet over medium-high heat; add sausage and onion. Cook, breaking up sausage, until sausage is browned and onion is softened, about 5 minutes. Add garlic and reserved zucchini; cook until garlic is fragrant, about 1 minute. Remove from heat; stir in remaining ingredients.

3. Divide mixture among zucchini. Top with any additions desired. I like to use marinara sauce and fresh mozzarella.

Bake until filling is firm and each zucchini is tender and wrinkled around edges, about 45 to 50 minutes.

Optional garnish: Parmesan shavings, thin slices of fresh basil, thin slices of fresh tomato, as desired.

MAKE AHEAD TIP: These can be assembled a day ahead and refrigerated. Remove them from the refrigerator 30 minutes before baking.