4 to 6 medium zucchini, each cut in half lengthwise
2 tablespoons olive oil
Salt and pepper
1 pound bulk Italian sausage
1/2 cup finely chopped onion
2 cloves garlic, chopped
1 teaspoon Italian seasoning
1 cup tomatoes, seeded and diced
1 cup fresh bread crumbs
1 egg, beaten
1/2 cup grated Parmesan cheese
1 to 2 cups shredded Mozzarella cheese
Marinara Sauce for dippibg
Preheat oven to 425 degrees. Spray a baking dish with cooking spray. Scoop pulp from each zucchini half creating a “boat”, leaving 1/4-inch shells. Arrange “boats” cut side up in baking dish. Drizzle with olive oil. Season with salt and pepper. Roast in the oven for 3 to 5 minutes until zucchini starts to cook a bit. Remove from oven. Turn down heat to 375 degrees.
Cook sausage in medium skillet over medium-high heat until browned and crumbled. Add onion, garlic, Italian seasoning, tomatoes, and red pepper flakes and cook until onion softens a bit. Let mixture cool a bit and stir in stir in bread crumbs, egg, and Parmesan cheese. Spoon filling into zucchini. Sprinkle top of each “boat” with Mozzarella cheese. Bake 15-25 minutes or until stuffing is heated and cheese is melted. Serve with warm marinara sauce.