ITALIAN STALLION CHEESY SAUSAGE STUFFED ZUCCHINI BOATS

Fill a large pot with water and bring to a boil (the water should be deep enough to cover the length of the zucchini).  Slice zucchini (s) in half lengthwise and immerse in the boiling water.  Let cook until tender when poked with a fork, about 15-20 minutes depending on the size.  Remove from water and let cool and drain, cut side down on paper towels or a clean kitchen towel.

When cool, use a spoon to scoop out the pulp from each zucchini half, leaving enough inside so the shell keeps its shape.  If there are large tough seeds, discard those, but keep the pulp. Drain the pulp and press with paper towels to remove most of the moisture.  Chop pulp into bite size pieces and place in a large bowl. Add the bread pieces and milk to the bowl and stir so the bread absorbs the milk.

Add the chopped onion, garlic, Dijon, Worcestershire, eggs, Italian seasoning, ½ teaspoon of salt, and ½ teaspoon of black pepper to the bowl and mix well.

Add the breadcrumbs, ½ cup of the parmesan, sausage, and ground beef to the bowl and massage everything together with your hands until well combined.

Press paper towels into each zucchini shell to absorb any excess moisture and season with remaining salt and pepper.

Split the sausage mixture in half.  Set one half aside and, using the other half, and line each zucchini shell with the meat, pressing and shaping the it into the shell cavity.  Spread top the meat with a layer of pesto, evenly dividing it between the shells.  Repeat with the ricotta and mozzarella.  Take the other half of the sausage mixture and top each zucchini to cover the cheeses.  Press the edges together, so the cheese is sealed inside the meat and does not ooze out (too much) during cooking.

Press tomato halves into the top of each zucchini, cut side down.  Sprinkle the remaining parmesan over the tops of each stuffed zucchini half.

Bake at 375° for 30-40 minutes or until the meat stuffing is cooked through and hot in the center (timing will depend on how many zucchinis and how large they are – hence how thick the meat stuffing is).  Garnish with chopped parsley and basil leaves.

Slice and serve with warm spaghetti sauce drizzled over the top.

You can also make this recipe with smaller zucchini of course, but just be careful when scooping out the pulp as the little guys are more tender and the shell can rip easily when pre-cooked!

*Summer squash or even winter squash like acorn or delicata would be great for this recipe also