Stuffed Zucchini
Ingredients
- 6 medium round zucchini
- Olive oil
- 1 minced onion
- 2 minced garlic cloves
- 1/2 lb. bulk sausage meat
- 1/2 lb. chopped ham
- 2 eggs, beaten
- 1 slice bread, soaked in water and squeezed dry
- 2 tbs cream
- 1/2 cup dry white wine
- salt and pepper
Preheat the oven to 350 degrees. Bring a large pot of salted water to a boil. Add the whole zucchini and boil for 10 minutes. Drain and cool. Cut across the top of the zucchini and save the caps. Scoop out the zucchini flesh leaving ¼ inch of lining, and chop it. Heat a film of olive oil in a large skillet over medium high heat. Add the onions and bulk sausage, breaking up the sausage with a wooden spoon. Cook until the sausage is no longer pink. Add the zucchini and garlic, and cook for 3-4 minutes. Pour this into a large bowl. Add the ham, eggs, bread and cream, and mix well. Add salt and pepper to taste. Stuff the zucchini with this mixture. Pour the white wine into a casserole dish large enough to fit all of the zucchini in one layer. Replace the caps on the zucchini and place in the casserole dish. Bake 45 minutes.