Stuffed Zucchini

1-1/2  cups		zucchini squash
1  lb.		sweet Italian sausage
2  tablespoons		olive oil
1		small onion
2		cloves pressed garlics
1/2  cup		white wine
1  ounce		Salt and pepper
1/2  cup		Italian seasoned dried breadcrumbs
1  cup		Shredded Cheese Italian
1		egg

Tip: For nutritional information on all the ingredients in Stuffed Zucchini just click on each ingredient name. Then adjust the serving size for any Stuffed Zucchini ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Cut zucchini in half lengthwise. Cut each half crosswise in half. Use a melon baller or small knife to core the zucchini, leaving a 1/4-inch shell. Chop pulp; set aside. Cook zucchini shells in a pot of boiling salted water 2 to 3 minutes or just until crisp-tender.
Meanwhile, remove casings from sausage; cook in a large skillet over medium heat until no longer pink, stirring often to break up sausage. Transfer to a colander; let drain. Heat 1 tablespoon of the oil in same skillet over medium-high heat. Add onion; cook 2 minutes. Stir in chopped zucchini and garlic; cook 2 minutes or until vegetables are crisp-tender. Add wine; cook until liquid is reduced by half. Stir drained sausage into zucchini mixture; heat through.
Place zucchini shells in a single layer in a greased 13 x 9-inch baking dish. Sprinkle with salt and pepper to taste.
Stir breadcrumbs and 1/2 cup of the cheese into sausage mixture; stir in egg. Spoon mixture into zucchini shells; top with remaining shredded cheese. Drizzle remaining 1 tablespoon olive oil over all.
Bake in a preheated 350°F oven 20 minutes or until hot and cheese has melted. If desired, broil 2 minutes or until cheese is lightly browned.