Stuffed Squash
4 zucchini, 1.5 inches in diameter and no more than 4 inches long.
1/2 pound sweet Italian sausage
1 garlic clove, minced
1 small onion, minced
1 cup fresh bread crumbs
1/2 cup parmesan cheese
1 tablespoon parsley, minced
dash of nutmeg
1 egg, slightly beaten
salt and pepper
Blanch zucchini 4 minutes, remove and shock in cold water. Slice zucchini in half, remove seeds and scoop out some pulp, invert on paper towel to drain. Saute Italian sausage with garlic and onion. Cool and combine with fresh bread crumbs, cheese, parsley, nutmeg, egg, salt and pepper. Stuff zucchini boats and bake at 375 degrees about 15 minutes.