Farm to Fork by Emeril Lagasse. The first recipe I tried was the Provencal-Style Stuffed Zucchini.
I simplified and adapted it. I baked some zucchini in the oven at 375 for about 30 minutes- until tender- but not soggy. While that was baking I made some whole wheat breadcrumbs and mixed that with Parmesan and fresh parsley. At the stove I browned some mild sausage and some chopped onions and fresh garlic. When the zucchini was ready I sprinkled the onions, garlic and sausage on top. Then covered that with the breadcrumb, parsley & cheese mixture. I broiled that for about four minutes- just until the breadcrumbs were toasty brown.
At first I thought this dish would be to dry- but once I cut into the zucchini and the vegetable juices started to flow it was pretty tasty.
7/2/11 I deleted my scary looking attempt at food photography and went with a generic zucchini photo from the web....