Sausage and Tomato Stuffed Zucchini (Serves 2)
- 1 zucchini (or other summer squash)
- 1 small onion, diced
- 1 sausage or bratwurst
- 1 tomato, seeded and chopped
- 3 T ricotta
- 1 egg
- 1/4 cup Parmesan cheese, plus more for sprinkling on top
- a small handful of basil, julienned
- olive oil, a few tablespoons
- salt and pepper
Cut the zucchini in half and carve out the center (a melon-baller works great for this). Sprinkle salt and pepper on the cut side of the leftover shells, and place upside down on a cutting board. Chop about half the zucchini flesh into approximately 1 inch pieces and save in a large bowl.
In a medium skillet heat a tablespoon or so of olive oil. Add diced onion, and cook for about 3 minutes. Meanwhile remove the sausage from it's casing, and add to the onions. Cook until the sausage is mostly done. Add reserved zucchini flesh and tomato. Stir together and cook for another minute. Remove pan from the heat, and drain away as much liquid as possible.
Pour the sausage mixture back into the large bowl, and mix in the ricotta, egg, most of the basil, and a handful of Parmesan cheese. Mix quickly to combine. Spoon the mixture into the cut zucchini shells and place on a large baking dish or baking sheet with raised sides. Add a small amount of water to the bottom of the dish, and cook in a 350 degree oven for about 30 minutes.
When the zucchini shells can be pierced with a skewer, carefully remove them from the oven. Sprinkle remaining Parmesan cheese and basil over the top, and serve.