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Stuffed Zucchini

4 (8-inch) zucchini squash
1 lb. sweet Italian sausage
2 Tbsp. olive oil, divided
1 small onion, chopped
2 cloves pressed garlic (optional)
1/2 cup white wine or dry vermouth
Salt and pepper to taste
1/2 cup Italian seasoned dried breadcrumbs
1 cup (4 oz.) Sargento® Bistro® Blends Shredded Mozzarella Cheese with Sun-Dried Tomatoes & Basil or Sargento® Fancy Shredded 6 Cheese Italian Cheese, divided
1 egg, lightly beaten

Cut zucchini in half lengthwise. Cut each half crosswise in half. Use a melon baller or small knife to core the zucchini, leaving a 1/4-inch shell. Chop pulp; set aside. Cook zucchini shells in a pot of boiling salted water 2 to 3 minutes or just until crisp-tender.
Meanwhile, remove casings from sausage; cook in a large skillet over medium heat until no longer pink, stirring often to break up sausage. Transfer to a colander; let drain. Heat 1 tablespoon of the oil in same skillet over medium-high heat. Add onion; cook 2 minutes. Stir in chopped zucchini and garlic; cook 2 minutes or until vegetables are crisp-tender. Add wine; cook until liquid is reduced by half. Stir drained sausage into zucchini mixture; heat through.
Place zucchini shells in a single layer in a greased 13 x 9-inch baking dish. Sprinkle with salt and pepper to taste.
Stir breadcrumbs and 1/2 cup of the cheese into sausage mixture; stir in egg. Spoon mixture into zucchini shells; top with remaining shredded cheese. Drizzle remaining 1 tablespoon olive oil over all.
Bake in a preheated 350°F oven 20 minutes or until hot and cheese has melted. If desired, broil 2 minutes or until cheese is lightly browned.

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