- 4 medium zucchini squashes
- 2 tablespoons olive oil
- 1 pound italian sausage, casings removed
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2 tablespoons tomato paste
- 1/4 cup red wine, if you don’t want to use wine, you can substitute any stock you have on hand
- 1 pound fresh tomato, chopped
- 1 teaspoon italian herb seasoning
- salt and pepper, to taste
- 2 ounces finely shredded parmesan cheese
- 4 ounces shredded mozzarella cheese
Prepare the Zucchini:
- Bring a large pot of salted water to a boil. Set up an oven rack over a kitchen towel (you will need this to cool the blanched zucchini).
- In the meantime, carefully halve the zucchini lengthwise – this works best with a long knife. Scoop out the flesh, chop it roughly and set it aside. Make sure you leave the zucchini walls at about 1/4 of an inch, so there’s enough room for the filling but they still keep their shape.
- Once the water is boiling, add the zucchini halves and cook them for one minute.
- Drain them immediately and place them, cut side down, on the oven rack.
- Heat the oil in a large pot over medium-high heat. Add the sausage and brown it for 5 minutes, stirring frequently.
- Add the onion and garlic and continue cooking for 5 minutes. Then add the chopped zucchini flesh and cook for about 10 minutes, or until it doesn’t look watery anymore. (This depends on your zucchini – especially ones on the larger side will have more water in them.)
- Once everything is starting to look nicely browned, stir in the tomato paste. Roast it for a minute, stirring constantly. Pour in the red wine (or stock; careful, this might splatter!), stir in the tomatoes and season with Italian herbs, salt and pepper.
- Cook on medium-low heat for 10-15 minutes or until the sauce has a nice thick consistency.
- Check for seasoning and add more salt or pepper if needed.
Finish the Dish:
- Preheat the oven to 400°F.
- Arrange the blanched zucchini halves in a lightly greased 9×13 inch baking dish.
- Spoon the filling into the zucchini. It might seem like too much – but you can really stuff it all in there.
- Sprinkle the stuffed zucchini with parmesan cheese and mozzarella, then bake on the middle rack for 20-25 minutes, or until the cheese is bubbly and starting to brown.