Provencal-Style Stuffed Zucchini

Ingredients:
2 cups (approximately 2 oz) diced French baguette or other crusty bread, preferably day-old
1/2 cup finely grated parmigiano-reggiano cheese
1/4 cup packed fresh parsley leaves
1 Tbs. minced garlic (try using garlic scapes if you don't have garlic on hand)
1/2 tsp. salt, possibly more if needed
1/4 tsp. ground ground black pepper, possibly more if needed
3 Tbs. Extra Virgin Olive Oil
8 small zucchini (each about 7 inches long and 1 1/2 inches wide)
4 oz fresh, lean and mild pork sausage
3/4 cup minced onions
3/4 cup finely chopped, peeled and seeded tomatoes (approximately 2 tomatoes)

~ Pulse the diced  bread in a food processor until you have an even mixture of fine and coarse crumbs. Add 1/4 cup of the cheese, the parley leaves, 1 1/2 tsp. of the minced garlic, 1/4 tsp. salt, and 1/8 tsp. of the pepper, and process until evenly mixed. Reserve 2 Tbs. of the breadcrumb mixture for the filling. Mix 1 1/2 Tbs. of the olive oil into the remaining breadcrumbs, transfer the mixture to a small container and set aside.
Lay the zucchini on a flat work surface, and using a sharp knife, slice the tup quarter of each squash lengthwise. Next, slice a sliver off the bottom of the squash to help keep it stable. Using a small melon baller or spoon, remove the inner flesh from the zucchini to form a small boat shape, leaving a shell that is approximately 1/4-inch thick. Cut the zucchini pulp into 1/4-inch dice, and reserve it separately. Lightly salt the inside of the zucchini shells with the remaining 1/4 tsp. of salt. Set them, hollow side down, on paper towels to drain while you prepare the filling.
Heat 1 Tbs. of the olive oil in a twelve inch skillet. Add the sausage and saute until it is golden, using a spoon to break it up into small pieces, about 6 minutes. Add the onions and cook until they are soft, 3-4 minutes. Add the chopped zucchini pulp and cook for 2 minutes. Add the tomatoes and the remaining 1 1/2 tsp. of garlic, and cook, stirring , until the moisture has evaporated and the filling comes together; about 2 minutes. Remove the skillet from the heat, stir in the reserved 2 Tbs. breadcrumb mixture, and season with additional salt and pepper if necessary.
Preheat oven to 350 F.
Rub the outside of the zucchini with the remaining 1/2 Tbs. of olive oil, and season them lightly with salt and pepper. Turn the zucchini, hollow side up, and lightly at the insides with paper towels. Using a tablespoon or other small spoon, fill the zucchini with the warm filling. Top with the reserved breadcrumb mixture (the one in the container). Lay the zucchini in a baking dish, and bake for 30 minutes, or until golden brown and crispy on top.

Serves 6-8