Sausage-Stuffed Zucchini

Remove stems from zucchini and slice in half lengthwise. Remove seeds from each zucchini half (I used a melon baller).* Make sure to leave enough zucchini to have a sturdy zucchini-boat. Arrange on a baking sheet.

Preheat oven to 400°F. Heat olive oil in a large skillet. Add onion and season with salt and pepper. Cook onion until it becomes translucent. Add garlic and cook until it becomes aromatic. Remove from heat and let cool.

In a large bowl, combine sausage, onion mixture, and egg. Mix well. Divide into 16 evenly-sized meatballs. Press each meatball into a zucchini boat, filling the space. Shape the meatball so that it is evenly distributed along the zucchini-boat, for more even cooking. Bake at 400°F until pork is fully cooked. About 45 minutes. If desired (and I recommend it!), remove the stuffed zucchini from the oven and sprinkle crushed pork rinds on top. Return to oven and bake for 5 minutes. Makes 16 4 oz portions (or 5 servings each for CaveBoy and CaveGril).