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1
Cut 4 of the zucchini and 4 of the yellow squash in half lengthwise and scoop out the seeds.
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2
Sprinkle with the kosher salt and set them upsdide down on paper towels to drain for 30 minutes.
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3
Finely chop the remaining 2 squash.
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4
Preheat the oven to 350 degrees F.
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5
Prepare sheet pan by very lightly greasing it.
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6
Get out your food processor.
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7
Heat 1 tbl of the olive oil in a heavy skillet.
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8
Add the shallots and cook until translucent but not brown, about 2 minutes.
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9
Add the mushrooms and 1/2 tsp of salt (approx.).
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10
Raise the heat to moderately high and cook, stirring, until the mushrooms begin to brown and the liquid they give off is evaporated- about 8-10 minutes.
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11
Transfer the mixture to a large mixing bowl.
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12
Saute the chopped zucchini and yellow squash with more olive oil and another 1/2 tsp salt, cooking until light brown and no more liquid is in the pan.
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13
Add to the mushrooms.
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14
Add the sausage to the pan and saute until brown.
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15
Transfer the sausage to the food processor and process until very fine.
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16
Add to the rest of the ingredients, add the breadcrumbs, cheese, parsley and mix well.
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17
Taste and season with additional S&P if needed.
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18
Fill the zucchini and squash shells, sprinkle with extra cheese.
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19
Add about 3 tbl of water to the pan and bake at 350 degrees for 25-30 minutes.
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20
Serve with a rice pilaf.
