Abobrinha recheada com linguiça

Ingredientes

• 2 small zucchinis ((1 pound))
• 1/3 lb fresh italian sausage (removed from casing)
• 1/4 cup italian bread crumbs
• 2 oz freshly grated parmigiano reggiano cheese
• 4 cloves garlic (minced)
• 12 oz vine-ripened tomatoes (chopped)
• 1 egg
• 2 tbsp minced parsley or basil
• 1/3 cup minced red onion
• salt
• pepper
• Stuffed Shells
• Red Potato Salad
• Cherry Tomato Tart

Modo de preparo

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Cut the zucchinis in half down the length, then scoop out the middle seedy part of the zucchini using a melon baller, discarding the scooped middle part.

3. 3

   Place the prepped zucchinis on a sheet pan, and sprinkle with salt and pepper.

4. 4

   Heat a skillet over medium high heat for a few minutes, then add the sausage to the pan. If the pan is properly hot, it should hiss and sizzle when you add the sausage.

5. 5

   Cook the sausage for about 5 minutes, breaking up any large clumps with your cooking utensil, until the sausage has browned and cooked through.

6. 6

   Remove the sausage to a large bowl, then add the bread crumbs, parmesan cheese, garlic, chopped tomatoes, egg, parsley, and red onion.

7. 7

   Add 1/4 tsp each of salt and pepper, then mix it all together.

8. 8

   Scoop the filling into the prepped zucchinis, then roast in the oven for 15-20 minutes, until the zucchini is tender but not mushy. Enjoy!