Provençal-style Stuffed Zucchini | Emerils.com

Name: Provençal-style Stuffed Zucchini | Emerils.com
Ingredients: 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 tablespoon minced garlic; 1/2 teaspoon salt, plus more if needed; 1/4 teaspoon freshly ground black pepper, plus more if needed; 3 tablespoons extra-virgin olive oil; 8 small zucchini (each about 7 inches long and 1 1/4 to 1 1/2 inches wide); 4 ounces fresh lean mild pork sausage; 3/4 cup minced onions; 1 cup finely chopped peeled and seeded tomatoes (about 2 medium tomatoes)

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Any gorgeous variety of zucchini from the market can work in this recipe. And who doesn’t love stuffed zucchini? We bake these until the zucchini is nicely cooked through. If you need the crumbs to...

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Ingredients

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 tablespoon minced garlic
1/2 teaspoon salt, plus more if needed
1/4 teaspoon freshly ground black pepper, plus more if needed
3 tablespoons extra-virgin olive oil
8 small zucchini (each about 7 inches long and 1 1/4 to 1 1/2 inches wide)
4 ounces fresh lean mild pork sausage
3/4 cup minced onions
1 cup finely chopped peeled and seeded tomatoes (about 2 medium tomatoes)