3 Garlic Cloves
1-2 Sprigs Fresh Oregano
1 Sage Sausage
2 Tablespoons Olive Oil
½ Cup Cream Cheese
1 Slice Of Bread Whole Grain Bread
6 Tablespoons Shredded Parmesan Cheese (3 Reserved)
Preheat oven to 400F.
Wash the zucchini well under cool water then place them on a cutting board. Trim both ends of each before cutting them down the middle lengthwise. Remove the seeds with a spoon but reserve them for the filling. Place the zucchini shells on a lined baking sheet.
Mince the garlic cloves. Remove the oregano leaves from the stems and mince them as well. Set them aside.
Lay the sausage in the skillet and brown until crumbly and drain on a paper towel.
Return the sausage to the pan and add the zucchini seeds to the pan and stir well to combine. Let it all cook 4-5 minutes or until the liquid has mostly evaporated. Turn off the heat.
Transfer the sausage filling to a bowl and stir in the oregano and cream cheese and half of the Parmesan.
Toast the bread until browned. Put the toast in a plastic bag. Break it down into as many crumbs as possible by rolling a rolling pin over it. Remove the leftover unbroken bread and discard it.
(3 Tablespoons of Italian Bread Crumbs can be used instead of this step.)
Place the bread crumbs in a bowl with the reserved shredded Parmesan and mix together.
Spoon the sausage filling into each zucchini shell and sprinkle the breadcrumb and Parmesan mixture on top.
Place the zucchini into the oven to bake 15-20 minutes or until the top is golden brown and the filling has become more firm.
Remove the zucchini from the oven and allow it to cool 2-3 minutes.