Stuffed Zucchini

For the stuffing:

2-3 links Italian turkey sausage

5-7 sun dried tomatoes chopped well

2 cloves of garlic, minced

1 small onion, chopped

2 tbsp Parmesan

2 tsp olive oil

sea salt and freshly ground pepper to taste

Over medium high heat, saute the garlic and onion until translucent. Season with salt and pepper. Add sausage , breaking up into small pieces and cook until done, stirring occasionally. Add sun dried tomatoes and saute for a few minutes. Set aside and let cool for about 5 minutes to allow for easier stuffing.

Preheat oven to 350*F.

Slice 4 medium zucchini in half lengthwise. Place in a large pan, cut side down, and fill the pan with enough water to cover the zucchini halfway. Cover the pan, bring to a boil. Once boiling, let cook for 5 minutes. Remove the zucchini from the water and place on a plate to cool.

Once cool enough to handle, use a tablespoon to remove seeds, leaving about 1/4 inch of flesh in the zucchini. Stuff each zucchini half with some of the mixture. Place in a baking dish and bake for about 20 minutes. Let cool for about 5 minutes before serving; sprinkle with fresh basil.