8 Eightball Zucchini
1 Cup Mushrooms - coarsely-chopped
2 Eggs
1/4 Cup Sage Leaves - stems removed and finely-chopped
3 Anchovy filets - finely-chopped or 1 Tablespoon Vietnamese fish sauce
1/2 teaspoon Cumin - ground
2 Tablespoons Asiago cheese - grated
1/2 Teaspoon oregano
1 Teaspoon truffle oil
1/2 Cup Porcini (soaked, drained and very finely-chopped)
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Combine seasonings, egg, sage leaves, anchovy, truffle oil and cheese in a bowl.
Saute mushrooms to soften - cool briefly and then mix well into the bowl of ingredients
Cut tops from zucchini and use melon-baller to scoop out the inside
Finely chop the zucchini scooped out and add to the stuffing mix
Stuff each zucchini and place tops on each one for baking
Place zucchini on lined or double-layered baking sheet in pre-heated 375 degree oven.
Bake until outer walls of zucchini are soft enough to depress slightly when pressed or squeezed
* As always, you can substitute 1/2 cup very rich chicken or veal stock for the anchovies