I consulted my newest cookbook, The Illustrated Quick Cook by Heather Whinney, and found a recipe for sausage-stuffed zucchini, which sounded very Sean-friendly.
I started by splitting 2 zucchini down the middle, then using a melon baller to scoop out the middle. Keep the zucchini middle meat to the side!
Sean bought Italian sausage, which is of course delicious, but not what I had in mind. I think it might have given us a mild case of heartburn, so keep this in mind when you do your own sausage-buying.
Preheat the oven to 375 (I think...or it might have been 450...hrm. I'm not very helpful am I?) and brush the zucchini shells with olive oil, then season with salt and pepper.
Meanwhile, saute red onion and minced garlic in a skillet.
Add the zucchini meat (which I forgot to chop up!) and then the sausage meat. When it's good and browned, scoop the mixture into the zucchini shells.
So how was my zucchini adventure? Well, the sausage kind of completely masked the taste of zucchini, so in some ways it was a good place to start and in others, it didn't really enlighten me to the glory that is zucchini. The sausage was also a bit too spicy, but we can try a different type of sausage next time.
The hardest part, for me, was coming up with a side dish. We ended up being lazy and just cooking up some potatoes, but I really would like some creative help on this one.