Stuffed Zucchini With Sausage

Directions

1. Cut zucchini in half lengthwise. Scoop out the insides, leaving shells about 1/4-Inch thick. Reserve about half of the insides.
2. Heat 2 tablespoons of olive oil in a skillet on medium high heat. Sauté onion and garlic until soft. Add mushrooms and reserved zucchini insides, continue sauté another 2 minutes.
3. In a separate skillet heat 1 tablespoon olive oil on medium high heat. Add the Polish sausage, cook until light brown. Stirring only occasionally. After the sausage browns on one side, stir it so that it has a chance to brown on other sides. Cook until the ground meat is lightly browned, about 6 minutes.
4. Stir in onion and mushroom mixture from other pan. Add the wine, stir in tomato, basil and rosemary; cook 1 minutes longer. Drain off any excess fat. Remove mixture from heat and set it aside.
5. When the mixture has cooled, add cheese, egg, salt and pepper. Fill zucchini shells with mixture. Fill a baking pan with 1/4-Inch of water. Place filled zucchini halves in pan and bake at 375°F for 40 minutes, until golden brown. Remove zucchini from pan and serve while hot.