Italian Stuffed Zucchini Boats

This recipe I adapted from a stuffed mushroom and another stuffed zucchini recipe. It's a great way to use those extra large zucchini that somehow appear in the garden overnight. This is not low fat, but it is totally delicious.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 1  large zucchini (12-15 inches long)
• 1 1⁄2 lbs mild Italian sausage
• 16  ounces mushrooms, sliced
• 1  large onion, chopped
• 3  garlic cloves, minced
• 1⁄3 cup  seasoned bread crumbs
• 8  ounces cream cheese
• 1  cup parmesan cheese, shredded (separated)

Directions

1. Split zucchini lengthwise after cutting off the very ends.
2. Scoop out seeds from center of zucchini allowing 1-2 inches of flesh on the outside of the "boat." (I cut a small amount off the under side of each boat to allow it to lay flat.).
3. Place boats on large jelly roll pan. (I cover the pan with aluminum foil to make clean up easier.).
4. In large skillet, begin browning sausage, mushrooms, and onion. When mixture is about half done, add garlic. Continue to cook until meat is cooked through.
5. Preheat oven to 350 degrees.
6. Stir in bread crumbs, cream cheese and 1/2 cup of Parmesan cheese and blend well.
7. Spoon mixture into zucchini boats.
8. Heat in oven for 30-35 minutes or until zucchini gives easily when stuck with a fork.
9. Sprinkle with remaining Parmesan and cook an additional 10 minutes or until golden brown.
10. Remove from oven and slice to serve.