Categories: Meals

Ingredients

• 4 medium zucchini
• 1 tbsp. olive oil
• 8 oz. loose sweet Italian sausage
• 8 oz. loose hot Italian sausage
• 2 medium vine-ripened tomatoes, chopped
• 1 small onion, chopped
• 1 garlic clove, minced
• Kosher salt and black pepper
• 1/2 cup finely grated Parmesan
• 1/2 cup shredded mozzarella
• 1/4 cup breadcrumbs
• 2 tbsp. chopped fresh parsley

Directions

1. Preheat the oven to 400. Cut the zucchini in half lengthwise and scrape out the flesh so they resemble boats. Place the zucchini boats in a 9×13-inch baking dish. Chop the flesh and set aside.

2. Heat the olive oil in a medium skillet over medium-high heat. Add the sweet and hot Italian sausage and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the tomatoes, onion, garlic and chopped zucchini flesh. Season with salt and pepper. Cook, stirring, until the vegetables are softened, about 4 minutes.

3. Combine the parmesan, mozzarella, breadcrumbs and parsley in a medium bowl. Mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over the top. Bake until the zucchini is tender and the topping is golden, 20-25 minutes.

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