Zucchini Sausage Boats

[nagymom]

Sausage Boats

4 medium sized zucchini, cut in half lenghtwise
8 oz. Italian sausage, hot or sweet
1 medium-size yellow onion, chopped
3 T. minced parsley
2 T. minced basil or 2 tsp dried
1/4 tsp. dried marjoram or thyme
1/4 cup dried bread crumbs
1/4 cup grated Parmesan cheese, divided
1/4 tsp each salt and black pepper
1 egg

1. Place zucchini, cut halves side down in large saucepan;cover with boiling water. Weigh down with a small plate so they will cook evenly. Over moderately low heat simmer 6 to 8 minutes or until zucchini are almost tender. Be careful not to overcook or they'll lose their shape.
2. Gently scoop pulp from zucchini with a spoon, leaving 1/4 inch border all around. Chop pulp coarsely; transfer to a sieve and press with the back of a large spoon to extract excess liqud. (I skip this as I don't have a sieve, just drain well). set pulp aside and invert zucchinis on paper towels to drain.
3. Remove and discard sausage casings, break up meat and saute' in a 10-inch skillet over moderate heat for 5 mins. Add onion, parsley, basil, marjoram and zucchini pulp; cook 5 minutes or until the onion is soft. Remove from heat; add bread crumbs, 2 Tablespoons Parmesan cheese, salt and pepper. (At this point if necessary stuffing can be cooled and refrigerated store shells seperately. Store in tightly sealed containers for up to 24 hours.
4. Heat oven to 350.
5. Mix egg with the stuffing mixture and fill zucchini boats with equal amounts of stuffing. Place them in a 13x9x2 inch oiled baking dish and sprinkle with remianing Parmesan. Bake uncovered for 30 to 45 minutes or until zucchini are heated through and the filling has a lightly browned crust.

We haven't made these in years--the recipe was lost until recently but we do know they are GOOD so I was excited to locate it again.

Jayne