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1
needed - one very large zucchini (4x the regular store sized ones) -- cut length-wise, scoop out middle and cut into half again to make 4 halves -- For the stuffing- saute 1 small onion chopped in -- 2 TB of olive oil.
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2
When softened, add 1/4 lb of loose italian sausage (break it up as it sautes).
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3
Season onions and sausage with a little crushed red pepper, salt, and pepper.
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4
When sausage is golden brown, remove to a bowl.
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5
-- Saute 1 small diced zucchini until aldente, then season with salt and pepper and lil thyme -- add to bowl with sausage and onions.
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6
Add 1-2 Tablespoons of italian black olives, 1/2 cup of chopped.
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7
roasted red peppers, and 2 cloves of sauted finely chopped garlic.
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8
Add 2 cubed toasted slices of whole wheat bread with a touch of salt and pepper.
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Stir together and mix well.
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10
Following this, add 2 TB of ricotta cheese (ot add til stuffing is moist), then 1 egg, 1/4 cup of parmesan cheese.
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11
Mix all ingredients well and stuff into Zucchini halves.
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12
TO COOK: heat grill to medium high, wrap zucchini in seperate segments in foil and tent each piece.
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13
Cook on grill at medium (or 600 degrees) for 20 minutes with lid closed.
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14
Following this, open foil and top with mozarella cheese and cook for an additional 5 minutes and then cool for 3 minutes and serve to guests :D -- ENJOY!See More.
