Stuffed Zucchini with Yellow Pepper Cream

Preheat oven to 215C. Line baking tray with aluminum foil or wax paper, set aside.

Boil medium pot of salted water, add zucchini and cook through but still firm. Remove from heat, rinse under cold water to stop cooking process.

When cooled, cut in half horizontally, and remove inner seeds. Create hollow in middle of each zucchini half.

Remove sausage casings, mash filling with fork, and blend with ground beef in medium mixing bowl. Add egg, Parmesan cheese, basil leaves and blend well. Adjust to taste with salt. 

Using spoon, fill each zucchini half with meat mixture. Place each zucchini half onto baking tray and bake for 10-15 minutes, until meat is nicely colored and cooked through.

Heat medium sauté pan, coat bottom with extra-virgin olive oil. Add chopped onions and allow to cook until somewhat softened and transparent. Add diced potato and allow to cook several minutes.

Cut pepper in half, remove inner seeds and additional membranes. Cut into thin slices, and add to pan with onion and potato. Add small amount of water, adjust to taste with salt.

Cover pan and allow to stew over very low heat at least 30 minutes or until potato and pepper are nicely softened and cooked through.

Remove from heat, place mixture into blender and blend ingredients to create smooth, nicely amalgamated cream.

Place ladle of cream onto individual serving plates. Top with stuffed zucchini pieces, and serve immediately.