1 Large Zucchini
1/3 lb Bulk Italian Sausage or 2 Italian Sausage Links, casing removed (Dr. A makes his own!)
3 Farm Fresh Tomatoes, chopped
3 Cloves Garlic, chopped
1/2 cup Fresh Basil, chopped
1 tsp Olive Oil
Salt and Pepper to taste
1 Slice Gluten-Free Bread
Fresh Parmesan Cheese, grated (optional)
Combine chopped tomatoes, garlic and basil with the olive oil, salt and pepper. (At this point, you have a bruschetta mixture and can top on a piece of toasted French bread and enjoy as you are cooking your stuffed zucchini recipe. Pour a glass of red wine and add some friends for an even better time:)).
Cut zucchini in half the long way and scoop out the center, seeds and all. Take 1/3 of the zucchini center and mix with the tomato mixture above, crumbled uncooked Italian sausage and gluten-free bread torn into small pieces. Stuff mixture back into zucchini and bake covered in a 400 degree preheated oven for 45 minutes until Italian sausage is fully cooked. It may take up to an hour to cook if the zucchini is large.
Sprinkle with grated fresh parmesan cheese (optional) and bake a few more minutes uncovered until cheese melts. Garnish with fresh basil and ENJOY! A great meal to share with friends!!