Petit Farcis {Stuffed Vegetables}

Sauveur Magazine

6 medium round summer squash
1 medium long zucchini
4 large ripe tomatoes
S & P
2 T. Extra virgin olive oil
6 1/2"-thick slices day-old baguette
1/2 c. milk
1 lb. loose pork sausage
3 cloves garlic, peeled and chopped
1/2 small onion, peeled and thinly sliced
3 T. chopped fresh parsley
1/4 c. coarse fresh bread crumbs
4 T. butter

1. Move oven rack to bottom third of oven. Preheat to 375. Trim tops off summer squash and halve zucchini lengthwise. Scoop out flesh, leaving 1/2-3/4"-thick shells, then chop flesh, put it into a bowl, and set aside. Put squash and zucchini into a large baking dish, cavity sides up. Trim tops off tomatoes, scoop out and discard pulp, and add tomatoes to dish. Season vegetables with salt & pepper. Drizzle 1 T. oil around veggies, set aside.
2. Soak bread in milk in a bowl until soft; tear into small pieces and add to bowl with chopped squash. Add sausage, garlic, onions, parsley, and s & p to taste and mix well. Fill vegetable shells with stuffing, sprinkle with bread crumbs, dot with butter, and drizzle with remaining oil. Bake for 1 hour.