Here’s my delicious adaptation from this delicious recipe.
Stuffed zucchini with chicken sausage
6 medium zucchini
3 tablespoons olive oil
1/2 cup chopped onion
3 cloves garlic, minced
1/2 cup chopped mushrooms
2 tablespoons dry white wine
5 links sweet Italian chicken sausage, casing removed
2 diced tomatoes
3 tablespoons chopped fresh basil
1 teaspoon chopped fresh rosemary
1/2 cup grated soy parmesan
1 egg, lightly beaten
2 teaspoons salt
1/2 teaspoon pepper
Cut zucchini in half lengthwise. Scoop out insides, leaving shells about 1/4″ thick. Reserve about half of the insides.
Heat 2 tablespoons olive oil in a skillet on medium high heat. Saute onion and garlic til soft. Add mushrooms and reserved zucchini insides, and saute another 2 minutes.
In a separate skillet, heat 1 tablespoon olive oil on medium high heat, and add the crumbled sausage. After it is browned, stir in the onion and mushroom mixture from the other pan. Add the wine. Stir in the tomato, basil, and rosemary, and cook 1 minute longer. Drain any excess fat. Remove from heat and set aside.
When cooled, add the soy cheese, egg, salt, and pepper. Fill the zucchini shells with the mixture. Fill a baking pan with 1/4″ water. Place the filled zucchini halves in the pan and bake at 375 degrees F for 40 minutes, until golden brown. Remove from pan and serve immediately. Makes 6 servings.