I seem to have lost the recipe we sort-of followed, but more or less here it is:
- 2 zucchini, cut in halves with ends cut off and hollowed out with a spoon.
Brush with oil, lightly season with salt and cook @ 400F for 10 min.
Meanwhile combine half the zucchini inside (roughly chopped) with ~1/4 C shallot or red onion, ~1/2 C bread crumbs, bulk Italian sausage (we used 1 sausage with casing removed and sauteed in a pan). 1-2 chopped tomato, 1/2 ball mozzarella chopped into bits with some reserved for adding on the top, and ~1/2 C loosely packed basil leaves.
I sauteed the foregoing except cheese and basil in 1 T oil for a bit. Then combined it with the cheese and basil, spooned it into the shells, put it back in, sprinkling additional cheese on top. and baked for ~15 min. If you want, give it an extra blast at the end to brown the cheese. Might be nice with some Parmesan in addition to mozzarella.
I inherited a humongous (read:14-inch) yellow zuke from a neighbor and I am excited to try this! I have all the ingredient except tomatoes, but I have some very nice marinara to add a dash of. Or a splash of. The whole point of cooking in the Time of the Covid is assuming you won't have something, and making it taste good anyway. :-) I usually don't get too frustrated about it.
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