STUFFED ZUCCHINI

4  Small to medium firm unblemished zucchini

3-4 tbsp. butter

½ cup finely chopped onion

1 clove garlic, minced

Salt & freshly ground pepper

½ lb. Turkey sausage

2 tbsp. Chopped parsley

4 tbsp. Grated Parmesan cheese

6 tbsp. Fresh bread crumbs.

¼ tsp. thyme

Trim off the ends of the zucchini & cut each zucchini into 12-16 pieces of about the same length, about ½ inches. Prepare the zucchini pieces for stuffing.  Using a melon scoop, scoop out the center of each zucchini piece leaving a wall and base of about ½ inch.  Reserve the scooped-out pulp.  Chop enough of the pulp to make ¾ cup.  Discard the rest.

Melt 2 tbsp. Of butter in saucepan & add onion & garlic.  Cook stirring, until onion is translucent, and add the reserved zucchini pulp, thyme, salt & Pepper. Cook, stirring occasionally, about 8 minutes.

Drop the prepared zucchini pieces into cold water & bring to a boil.  Blanch about 30 second – no longer or they will become too soft.  Drain immediately.

Place the sausage in a bowl & add the onion/zucchini mixture, parsley & 2 tbsp. Parmesan  cheese & 4 tbsp. Breadcrumbs.  Blend well.