Stuffed zucchini (slightly adapted from emeril lagasse)

Ingredients

• 8 small zucchini, about 7-8 inches long
• 6 ounces sausage, such as lamb, or mild pork sausage
• 1/2 cup minced onion
• 1/2 cup seeded and chopped tomato
• 1/2 cup chopped mushrooms, if desired- this is my addition
• 1 clove garlic, minced
• 1 teaspoon freshly chopped basil
• 1 teaspoon. fresh thyme leaves, chopped
• 1/4 cup dry bread crumbs
• 1/2 cup finely grated Parmesan cheese for topping

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Preparation

• Lay the zucchini on a cutting board and cut in half length wise. Using a melon baller, scoop out the flesh of the zucchini leaving a shell that is about 1/4 inch thick.
• Salt each zucchini half and lay cut side down on some paper towels while you are preparing the filling. This is optional. Dice the trimmings and reserve.
• In a large skillet, brown the sausage, breaking it apart as it cooks, about 5 minutes. Add onion and reserved zucchini and mushrooms, tomato and garlic and cook, stirring for 3-4 minutes.
• Do not over cook the filling or it will be mushy. Remove pan from heat. Add the fresh herbs and about 2 1/2 teaspoons. of the dried bread crumbs. Season to taste with salt and pepper and set aside to cool for a few minutes.
  
• Preheat the oven to 350 degrees. Lightly grease a baking sheet. Brush or rub each zucchini half with olive oil, as this keeps the zucchini from drying out.
• Spoon the cooled filling into each zucchini boat. Sprinkle with the cheese.
• Top with remaining bread crumbs, if desired. Bake at 350 for about 30 minutes, or until golden and crispy on top.