SAUSAGE AND PEPPER 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 pierced with a fork, about 15-20 minutes depending on the size.  Remove from water and let cool, cut-side-down, on paper towels.

Preheat oven to 375 degrees.  Line a large rimmed baking sheet with foil and coat the foil with non-stick spray.

Tear the bread into small pieces and put it in the bottom of a large bowl.  Pour the milk over the bread stir until it is absorbed.

When the zucchini is cool enough to handle, use a spoon to scoop out the pulp from each zucchini half, leaving enough inside so the shell keeps its shape.  This will be the cooking ‘vessel’.  Drain the pulp and press with paper towels to remove most of the moisture.  Chop pulp into bite size pieces and place in the bowl with the milk and bread mixture.

Heat the olive oil in a large skillet over medium high heat.  Add the onion, garlic, and bell peppers to the pan and cook, stirring frequently for 4-5 minutes until they begin to soften.  Add the wine to the pan and cook for 4-5 more minutes more, stirring occasionally, until the moisture has absorbed and the onions and peppers are very soft.  Set aside and stir in the spaghetti sauce.  Let this mixture cool to room temperature.

Add 1 ½ teaspoons of the salt, ½ teaspoon of the black pepper, the Ciao Bella Italian seasoning, eggs, Dijon, orzo, and cooled pepper mixture to the bowl with the milk-soaked bread and pulp.  Mix everything to combine well.

Add the breadcrumbs, sausage, beef, basil, parmesan, and 2 cups of the mozzarella cheese 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.  Place them, cut-side-up on the foil-lined baking sheet and season with remaining salt and pepper.  Split the stuffing mixture into 2 or 4 parts, depending on the number of zucchinis you’ve used and evenly distribute each portion into one of the halves, pressing and shaping it in the shell.  Top with the remaining shredded mozzarella.

Bake for 40-50 minutes depending on the size of your zucchinis until cooked through and about 145 degrees in the center.  Garnish with more basil leaves and sprinkle with more parmesan.  Cut into slices and chow down.