Italian Sausage Stuffed Zucchini

Ingredients

• 4 medium zucchini
• 1 Tbsp olive oil
• 1/2 lb. Italian sausage
• 2 cloves garlic, minced
• 1/2 cup plain breadcrumbs
• 1 cup shredded Italian cheese blend
• 24 oz. jar pasta sauce
• Salt and pepper to taste

Directions

1. Rinse the zucchini thoroughly, then cut them down the middle lengthwise. Using a spoon or melon baller, scrape out the center flesh, keeping a 1/4 inch border on every zucchini shell. Set the hollow zucchini in a casserole dish (9x13") or spread them onto a large baking sheet. Cut the zucchini you removed into small, rough pieces and reserve it.
2. Warm the olive oil in a large skillet with the Italian sausage over medium heat. As it cooks, crumble the sausage into small bits, continuing until it is well browned, about 5 minutes. Pour off any extra fat.
3. Stir the minced garlic and reserved chopped zucchini into the skillet. Cook a bit longer, until the zucchini has softened, about 5 minutes more. Take the pan off the heat.
4. Start heating the oven to 375ºF. Scrape the cooked sausage and zucchini mixture into a large bowl. Add the breadcrumbs, measure in 1/2 cup shredded cheese, then spoon in 1/4 cup pasta sauce; stir until the filling is evenly mixed. Taste the filling and add salt and pepper if needed.
5. Spoon the sausage filling into the prepared zucchini shells. Cover the zucchini with the rest of the pasta sauce, but leave part of the filling showing so the top can get browned and crisp. You may not need every bit of sauce.
6. Slide the dish into the hot oven and bake for 30-35 minutes, until the zucchini is tender and the filling has a browned, crisp top. Scatter on the remaining shredded cheese, then return it to the oven for 2-3 minutes, just long enough for the cheese to melt. Serve hot.