Chicken and sausage stuffed zucchini
Centine Rosé

Ingredients for 4 people
4 fresh long zucchini
Extra virgin olive oil
2 cloves of garlic
Salt, to taste
500 g ground chicken
200 g fresh pork sausage
2 eggs
50 g grated Pecorino Romano
4 tablespoons of breadcrumbs
about 20 cherry tomatoes, halved
½ onion, thinly sliced

Preheat oven to 180°C.
Wash the zucchini and cut them lengthwise, so as to have 8 halves.
Use a spoon to scrape out the zucchini pulp until you have a zucchini shell in the shape of a little boat.
Collect the zucchini pulp into a pan. Add two tablespoons of extra virgin olive oil, two cloves of garlic and a pinch of salt. Sauté for about 10-15 minutes over medium-low heat, stirring often. At first the zucchini will release some water, then it will cook down into a soft and tasty mush. Set aside.
Arrange the zucchini shells into an oven pan previously greased with extra virgin olive oil. Drizzle the shells with extra virgin olive oil and sprinkle with salt. Roast them for about 15 minutes in the hot oven.
In the meantime, prepare the zucchini filling.
Transfer the cooked zucchini pulp to a bowl and mix it with the ground chicken, the fresh pork sausage, two lightly beaten eggs, the grated Pecorino Romano and two tablespoons of breadcrumbs. Mix thoroughly with a fork until homogeneous. Season with salt and pepper, if needed.
Remove the zucchini shells from the oven and stuff them with the chicken and sausage filling, then sprinkle with two tablespoons of breadcrumbs.
Arrange the halved cherry tomatoes and the onion around the stuffed zucchini. Season everything with extra virgin olive oil, then pour 1 glass of water into the pan.
Roast the stuffed zucchini for about 45 minutes, until golden brown and cooked through.
Serve the stuffed zucchini hot or at room temperature, drizzling them with the cooking juices.