Sweet Potato and Sausage Stuffed Zucchini

1 crazy big zucchini (2-3 lb.) or 4 medium zucchini
1/2 Cup walnut pieces
1 lb ground pork
1 medium sweet potato
2 tsp Garlic, Minced
1 Tbsp Rory Brown Breakfast Sausage Blend
2 eggs
1 Cup Parmesan or Pecorino cheese, grated
salt and pepper to taste
Boiling water

Preheat oven to 375°F.

Peel and dice the sweet potato into 1/2 inch cubes. Chop the walnuts into small pieces. Halve the zucchini lengthwise and scoop out the seeds, leaving a half inch to inch depth of zucchini “flesh” on the shell. Season veggies with salt and pepper.

Place zucchini halves face down in baking dish or roasting pan so that they lay flat. Fill pan to about half an inch with boiling water. Cover pan with lid or foil, and bake in the oven for about 10 minutes on the upper rack, or until flesh just begins to soften. Put walnut pieces on a rimmed baking sheet and bake on lower oven rack, below the zucchini pan. Take both pans out of the oven, and use a spatula to remove zucchini from pan. Drain water from the baking dish/pan and wipe dry. Apply a liberal coating of oil to the dry baking dish.

Heat a large skillet over medium heat, then add the ground pork, 1 Tbsp Rory Brown Breakfast Sausage Blend and the Minced Garlic. Cook pork until brown, breaking up the pieces with a spatula as it cooks. Remove meat from pan, leaving drippings. Return the pan to the stove over medium heat. Add the diced sweet potato and cook in the pan drippings, stirring periodically until pieces are just cooked, about 10 minutes.

In a large bowl, combine meat and diced sweet potatoes. Use another bowl to beat the two eggs and add about 2/3 of the Parmesan or Pecorino cheese. Stir cheesy egg mixture into sausage and potatoes until the meat and potatoes are lightly coated.

Pat cooked zucchini dry. Pack the meat-and-potato mixture tightly into the zucchini “shells” and return zucchini to the oiled baking pan. Sprinkle remaining cheese over the stuffed zucchini. Cover pan tightly with foil and bake in the oven for 30 minutes.

Remove foil from pan and bake for an additional 10 minutes or so, until cheese begins to brown.