Stuffed Zucchini

Stuffed Zucchini with Mortadella and Parmesan

1 ½ Tablespoon oil, divided

¾ cups chopped white onion

1 garlic clove, chopped

2 oz mortadella, minced (or bologna)

½ cup plain breadcrumbs

½ cup finely grated Parmesan, divided

¼ cup chopped fresh Italian parsley

½ egg, beaten to blend

4 medium round zucchini, tops cut off, or 4 large zucchini (7 to 8 oz each), trimmed, cut lengthwise in half

Heat 1 ½ teaspoon oil in heavy large skillet over medium heat. Add onion and garlic. Saute until onion is soft and golden, about 9 minutes. Transfer onion mixture to medium bowl. Stir sausage, breadcrumbs ¼ cup cheese, and parsley into onion mixture. Season stuffing to taste with salt and pepper. Stir in ½ egg.

Brush 9x9 glass baking dish with oil. Using melon-baller or teaspoon, scoop pulp from zucchini, leaving ¼ inch thick shell. Fill shells with stuffing; arrange in dish. Drizzle with 1 tablespoon oil. Sprinkle with ¼ cup cheese. Cover and freeze.

To cook, thaw in refrigerator, and then bake at 350 for 45 minutes. Increase heat to 400 and bake until tender and beginning to brown, about 15 minutes longer. Makes 4 servings