Sausage Stuffed Zucchini

Last saturday Rob and I finally made it to the Austin Farmer's Market downtown. I hadn't really thought about dinner for the week, but then I came across these extra wide, striped zucchini. Just next door, another farmer had delicious looking grape tomatoes. Suddenly I remembered a dish my mom used to make, although I don't think she ever used the little tomatoes, just sausage and garlic. This recipe can also be made with regular zucchini or even the cute little round ones (What? You didn't know that there were so many kinds of zucchini?!), but remember to make less filling. Also, it can be a bit frustrating to try and stuff the smaller zucchini. Oh, and I should warn you that I sort of just tried things as I went, so the recipe is only approximate...use your judgement, you really can't go wrong.

Sausage Stuffed Zucchini
time: 40 minutes (20 prep)
servings: 2 dinners, 4 appetizers or sides

2 large, wide zucchini (the striped ones) or 4 regular, narrow
1/2 pound of Italian sausage (use bulk or release meat from casings)
1 cup of grape or pear tomatoes
2 garlic cloves
olive oil
salt

Cut the zucchini in half lengthwise. Using a grapefruit spoon or a lot of effort, remove the seedy, soft middle of the zucchini. Save about half of the insides for the filling. Brush your little boats with some olive oil (oiled paper towel works if you don't have a brush) and put them in the oven on 350 for about 20 minutes (less for the narrow type of zucchini). I'm really not sure of the exact time and it will vary by zucchini anyway. Check after about ten minutes. You want the vegetable to become tender, but not to dry out or burn. While the zucchini are roasting, lightly mash the reserved zucchini insides, cook the sausage in a skillet, and cut all of the tomatoes in half. Combine these in a bowl and mix well. Dice the garlic as small as possible. If you like the flavor of raw garlic mix it directly into the bowl of other ingredients. If you like a milder flavor, first cook the garlic in the pan used for the sausage (mmm, drippings!), but not more than a minute. Salt the mixture to taste (I don't recommend more than 1/2 teaspoon, but it's to your taste). Add about half a tablespoon of olive oil and mix well. When the boats are tender, take them out of the oven and very carefully (ie, without burning yourself), fill each with a few spoon fulls of the mixture. Stuff them as much or as little as you'd like. If you end up with leftover filling just eat it. Sausage is always delicious! Return the boats to the oven and cook for about another 15 minutes. The tomatoes should start to look juicy and wilty.


If you want to add something special, sprinkle a little parmesan on top before serving.