Sausage

STUFFED BAKED ZUCCHINNI

Something else to do with zucchini....yummy!

6 medium sized zucchini
1/2 pound (100 g) fresh cooked mild Italian sausage
3/4 cup day old bread (not packed)
4 tablespoons grated Parmisian cheese
1 egg
1 clove garlic
1 medium-sized onion
1 small bunch parsley
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 a bullion cube
Thyme, Salt & pepper to taste
1/2 can of tomato sauce

Moisten the bread in cold water. Salt some water in a large pot and bring it to a boil. While it's heating cut the zucchini in half and scoop out the pulp. Mince the pulp with the onion, garlic and parsley, and sauté the mixture in the butter and oil until it is lightly browned, then crumble the bullion over it and transfer it to a bowl. Squeeze the bread dry and combine it, the egg, the cheese, and the meats with the vegetable mixture. Mix well and season the stuffing to taste with salt, pepper and thyme.

By now the water in the pot will be boiling; add the zucchini and cook them for 5 minutes from the time the water resumes boiling. Then remove them and set them upside down so they drain as they cool. Preheat your oven to 380 F.

Fill the zucchini with the stuffing, pressing it down firmly. Arrange the zucchini in pan, brush them with the tomato sauce, and bake for 25 minutes. If they appear to be overbrowning, cover them with some aluminum foil for the last 10 minutes. Serve at once.