1 large zucchini (2-3 lbs)
Preheat the oven to 350 degrees.
Boil the zucchini for about 15 minutes or until soft enough to easily cut & scoop out inside (I boiled mine for about 10 minutes on each end...it was too big even in our 12 quart stock pot!)
Once cool enought to handle, slice the zucchini in half lengthwise. Use a spoon to scoop out the center down to about 1/2″ thickness, reserving about 1/2 cup. Cut up the reserved zucchini it if it’s not too seedy. Place the two halves of the zucchini into a large baking dish.
Dice into 1/2″ pieces the onion, tomatoes, mushrooms, bell peppers and eggplant. Mince the garlic.
Remove the sausage from the casings and break it apart into small pieces. Cook the sausage all the way through in a pan. Set aside to cool.
Heat olive oil in large pan. Add chorizo and brown thoroughly. Add onion, garlic & bell peppers and cook until soft. Remove from the heat and allow to cool (so egg doesn't fry when you add it!)
When cooled slightly, mix in the beaten egg, cottage cheese, and almonds & oatmeal. Scoop it into the zucchini halves, mounding up the filling. Sprinkle with basil and any cheese you might have laying around (I had fresh mozzarella).
Bake for 30 minutes or until the zucchini is tender (but not mushy!). Garnish with basil. As a sidenote, I had more stuffing than would fit in the zucchini, so I just baked separately in a casserole dish...the leftovers were delicious heated up as a dip for tortilla chips!