Ingredients:

  • 4 medium zucchinis (approx. 1.5 lbs / 680g)
  • 2 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • 1 lb lean Italian sausage
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup marinara sauce
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes
  • ¼ cup fresh Italian parsley, chopped
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 6-8 fresh basil leaves

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the zucchinis in half lengthwise. Using a spoon or melon baller, scoop out the center flesh, leaving a ¼ inch (6mm) wall around the edge. Brush the insides with olive oil and sprinkle with salt. Place them cut-side up on a parchment-lined baking sheet and roast for 10 minutes.
  2. Heat a skillet over medium-high heat. Add the Italian sausage, breaking it apart with a spoon until it is browned. Add the diced onion and cook until translucent (about 5 minutes). Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Lower the heat to medium. Pour in the marinara sauce, dried oregano, and red pepper flakes. Simmer for 3-5 minutes until the sauce thickens and clings to the meat. Stir in the chopped parsley and remove from heat.
  4. Remove the zucchini from the oven. Generously fill each boat with the sausage mixture, pressing down slightly to pack it in. Top each boat with shredded mozzarella and grated Parmesan cheese. Bake until the cheese is melted and bubbly. Garnish with torn basil leaves before serving.