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Ingredients

• 8 small zucchini (about 7-inches long and 1 1/4 to 1/2-inch wide)
• Kosher salt

For the filling:

• 2 1/2 tablespoons extra-virgin olive oil, divided
• 6 ounces fresh sausage, such as lamb or mild pork sausage
• 1/2 cup minced onion
• Freshly ground black pepper
• 1/2 cup finely chopped peeled and seeded tomatoes
• 1 tablespoon minced garlic
• 1 tablespoon freshly chopped basil leaves
• 1 teaspoon freshly chopped thyme leaves
• 1/4 cup fine dry bread crumbs, divided
• 1/4 cup grated Gruyere
• 1/4 cup finely grated Parmesan

Description

Food Network Invites You To Try This Provencal-Style Stuffed Zucchini Recipe From Emeril Lagasse.

Food Network