Sausage Stuffed Zucchini Boats

There is something delicious about sausage with zucchini. And I can't think of a better way to use up some of those never ending garden zucchinis. Recipe courtesy of foodnetwork.com and Nancy Fuller. Delicious.

• Ready In: 1 hr
• Serves: 5-6
• Yields: 8 zucchini boats

Ingredients

• 4  medium zucchini, cut in half lengthwise
• 1  tablespoon olive oil
• 8  ounces  sweet loose Italian sausage
• 8  ounces  hot loose Italian sausage
• 1  garlic clove, minced
• 1  small onion, chopped
• 2  medium  vine-ripened tomatoes, chopped
•  kosher salt, to taste
•  fresh ground black pepper, to taste
• 1⁄2 cup parmesan cheese, finely grated
• 1⁄2 cup mozzarella cheese, shaved
• 1⁄4 cup  breadcrumbs
• 2  tablespoons  chopped fresh parsley

Directions

1. Preheat oven to 400.
2. With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9x13 inch casserole dish. Chop the zucchini flesh and set aside.
3. In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes, and some salt and pepper. Cook until softened, about 4 minutes.
4. In a medium bowl, add the Parmesan, mozzarella, breadcrumbs, and parsley and mix to combine.
5. Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top.