Farm to Fork

Provencal-Style Stuffed Zucchini

2 cups (about 2 ounces) diced French baguette or other crusty
bread, preferably day-old (1/2-inch dice)

1/2 cup finely grated Parmigiano-Reggiano cheese

1/4 cup packed fresh parsley leaves

1 tbs minced garlic

1/2 tsp salt, plus more if needed

1/4 tsp freshly ground black pepper, plus more if needed

3 tbs extra-virgin olive oil

8 small zucchini (each about 7” long & 1 1/4 to 1 ½”
wide)

4 oz fresh lean mild pork sausage

3/4 cup minced onions

1 cup finely chopped peeled & seeded tomatoes (about 2 medium tomatoes)

1. Pulse the diced bread in a food processor until you have an even mix of fine & coarse crumbs. Add ¼ cup of the Parmesan, the parsley leaves, 1 1/2 tsp of the minced garlic, 1/4 tsp of the salt, & 1/8 tsp of the pepper, & process until evenly mixed. Reserve 2 tbs of the breadcrumb mixture for the filling. Mix 1 1/2 tbs of the extra-virgin olive oil into the remaining breadcrumbs, transfer the mixture to a small container, & set it aside. (Alternatively, you can use store-bought fine fresh crumbs: Combine 3/4 cup breadcrumbs with 1 tbs minced parsley, 1/2 tsp minced garlic, 1/4 cup finely grated Parmesan, ¾ tsp salt, & 1/8 tsp freshly ground black pepper. Set aside 2 tbss, & mix 1 1/2 tbss extra-virgin olive oil into the remainder.)

2. Lay the zucchini on a flat work surface, & using a sharp knife, slice off the top quarter of each squash lengthwise. Next, slice a sliver off the bottom of each squash to help keep it stable. Using a small melon baller or spoon, remove the inner flesh from the zucchini to form a small boat shape, leaving a shell that is approximately 1/4 inch thick. Cut the zucchini pulp into ¼-inch dice, & reserve it separately. Lightly salt the inside of the zucchini shells with the remaining ¼ tsp salt. Set them, hollow side down, on paper towels to drain while you prepare the filling.

3. Heat 1 tbs of the olive oil in a 12-inch skillet. Add the sausage & sauté until it is golden, using a spoon to break it into small pieces, about 6 minutes.
Add the onions & cook until they are soft, 3 to 4 minutes. Add the chopped zucchini & cook for 2 minutes. Add the tomatoes & the remaining 1½
tsps garlic, & cook, stirring, until the moisture has evaporated & the filling comes together, 2 minutes. Remove the skillet from the heat, stir in the reserved 2 tbss breadcrumb mixture, & season with additional salt & pepper if necessary.

4. Preheat the oven to 350°F.

5. Rub the outside of the zucchini with the remaining ½ tbs olive oil, & season them lightly with salt & pepper. Turn the zucchini hollow side up, &
lightly pat the insides with paper towels. Using a tbs or other small spoon, fill the zucchini with the warm filling. Top with the reserved breadcrumbs. Lay the zucchini in a baking dish, & bake for 30 minutes, or until golden brown & crispy on top.

6 to 8 servings

FARM TO FORK. Copyright (c) 2010 by Emeril/MSLO Acquisition Sub, LLC. Used by permission of HarperCollins Publishers.