Ingredients
- 4 medium zucchini cut in half lengthwise
- 1 tablespoon olive oil
- 8 ounces sweet Italian sausage casing removed
- 8 ounces hot Italian sausage casing removed
- 1 medium onion chopped
- 1 clove garlic minced
- 2 medium tomatoes chopped
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400℉.
- With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats on a sheet pan covered with parchment paper. Chop the zucchini flesh and set aside.
- In a medium sauté pan over medium-high heat, add the olive oil and let heat until hot. Add the sweet and hot Italian sausage and cook for 4 minutes, breaking the meat up with the side of a wooden spoon. Add the onion, garlic, chopped zucchini flesh, tomatoes, and some salt and pepper. Stir and cook until the vegetables soften, about 4 minutes.
- In a medium bowl, place the Parmesan, mozzarella, breadcrumbs, and parsley; mix to combine.
- Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the cheese mixture over the top. Place in oven and bake until golden on top and the zucchini is tender, about 20 minutes. Let cool for about 5 minutes and DEVOUR.
