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Stuffed Zucchini Boats with Sausage
Ingredients
  • 4 medium zucchini (about 1 ½ pounds total)
  • 1 ½ teaspoons kosher salt, divided, plus more as needed
  • 2 cups cherry tomatoes (about 12 ounces)
  • 4 tablespoons unsalted butter
  • ½ ounce Parmesan cheese (about ¼ packed cup grated)
  • 1 cup panko breadcrumbs
  • 3 tablespoons olive oil, divided
  • 1 medium shallot
  • 2 cloves garlic
  • ¼ cup fresh Italian parsley leaves
  • 4 large fresh basil leaves
  • ½ medium lemon
  • 8 ounces uncooked sweet or spicy Italian sausage
  • 1 large egg
  • subheading: EQUIPMENT:
  • Small spoon or melon baller
  • Large rimmed baking sheet
  • Fine-mesh strainer
  • Mixing bowls
  • Chef knife and cutting board
  • Food processor
  • Microplane
  • Large skillet
  • Measuring cups and spoons
  • Fork
  • Wooden spoon
  • Pastry brush
Steps
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