• 4 medium size Zucchini
• 1/2 pound Bacon
• 2 tablespoons Tuscan Olive Oil
• 1 pound Italian Sausage casing removed
• 1 ½ cup Yellow Onion diced
• ½ pound Mushrooms sliced
• 1 Red Bell Pepper, small dice
• 1 tablespoon Fresh Thyme chopped
• 1 tablespoon Fresh Rosemary Leaves chopped
• 2 tablespoons Fresh Garlic chopped
• 2 large cans (28 ounces each can) peeled Tomatoes, drained and chopped
• 1/2 cup Tomato Puree
• Salt and Pepper to taste
• 1 cup Mornay Sauce or 1 ½ cup mixed grated Cheddar and Swiss cheese and Reggiano Parmesan

INSTRUCTIONS

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Preheat Oven to 375°F​

• In a Dutch oven, heat the bacon until it starts releasing it’s fat. Add the sausages and cook for about 5 minutes until they start getting golden brown. Constantly breaking it up while it cooks so you have small uniform crumbles. When golden brown, add the onion and cook until golden brown. Add the mushrooms and season with salt to help extracting the water from the mushrooms. Add the bell peppers, fresh herbs, Garlic and when fragrant chopped tomatoes and tomato puree. Adjust salt and pepper and let simmer slowly at very low heat for 45 minutes to an hour.
• While the sauce is cooking prepare the zucchini like the Chef did in the video.
• Cut the Zucchini in half, lengthways, using a melon ball cutter remove the pulp in the middle. Brush them with olive oil and bake them for about 15/20 minutes.
• Let the zucchini cool and stuff them like the Chef did in the video. Top them with a mornay sauce and grated cheddar and gruyere, and bake them until the cheese is golden brown.