Stuffed Zucchini Recipe

Ingredients

• 4 medium zucchini, about 6 to 7 inches in length
• 1/2 pound Italian sausage, casing removed
• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 1/2 cup diced red bell pepper
• 3 cloves garlic, minced
• 1 1/2 cups soft breadcrumbs
• 2 medium tomatoes, chopped
• 1/2 cup grated Parmesan cheese, divided
• 1/2 cup grated mozzarella cheese, divided
• 1 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 large egg, lightly beaten
• Chopped basil for garnish, optional
• Chopped parsley for garnish, optional
• Marinara sauce for garnish, optional

Instructions

1. Gather the ingredients. Preheat the oven to 375 F.
2. Cut the zucchini in half lengthwise and use a spoon to scoop out the soft flesh in the center of each half. The shell should be thick enough to hold the filling, about 1/4-inch. Discard any large seeds and reserve about 1 cup of the scooped flesh.
3. Heat the olive oil in a skillet over medium heat. When the oil is hot, add the sausage, onion, and bell pepper. Cook, stirring, for about 6 to 8 minutes, or until the sausage is no longer pink.
4. Chop the reserved zucchini flesh and add it to the sausage along with the garlic; continue to cook for 2 minutes. Transfer the mixture to a large bowl and add the bread crumbs, chopped tomatoes, about two-thirds to three-quarters of the Parmesan and mozzarella cheeses, and the Italian seasoning. Taste and add salt and pepper, and then add the lightly beaten egg. Mix well.
5. Arrange the zucchini shells in two shallow 9 x 13 x 2-inch baking dishes and fill with the sausage stuffing mixture. Sprinkle with the remaining cheese. Add about 1 cup of hot water to each baking dish.
6. Bake the stuffed zucchini boats in the preheated oven for about 30 to 40 minutes, or until the zucchini is tender and the tops are lightly browned. Remove the zucchini to a platter and garnish with chopped basil, parsley, or a drizzle of marinara sauce if desired.