Provencal-Style Stuffed Zucchini

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Previous comments were right; good blend of flavors. Note to Christine: tomato sauce Emeril used underneath the finished zucchini was sauce left over from the brasciole he prepared during the same show. I noticed in the recipe he didn't expressly suggest sweet Italian sausage but on the show that's what he used & I don't think this would be as good using regular pork sausage.
Karen T
Roanoke, VA

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With a bumper crop of zucchini this summer, this recipe was a welcomed alternative to steamed zucchini. WOW! The combination of flavors was amazing. The picture shows the zucchini apparently served in a tomato sauce. I would like to know if that is a marinara sauce and why it was omitted from the recipe.

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I made this recipe for my husband and some close friends. Everyone loved it and praised me for such a unique dish. It was really easy to make, and the leftovers tasted even better. A definate must try! Thanks!