Sausage Stuffed Zucchini Boats Recipe

Bring a large pot of water to boil. Preheat oven to 400 degrees F.

Cut the zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving ¼-inch thick. Chop the scooped-out flesh of the zucchini in small pieces and set aside.

Drop zucchini halves in boiling water and cook 1 minute. Remove from water.

Place ¼ cup of sauce in the bottom of a 9×12-inch baking dish, and place zucchini halves cut side up.

In a large sauté pan, brown the sausage, breaking up as it cooks into smaller pieces until browned, then set aside.

Heat the oil and add the onion, garlic and bell pepper. Cook on a medium-low heat for about 2 to 3 minutes, until the onions are translucent.

Add the chopped zucchini, season with salt and pepper and cook for about 2 to 3 minutes. Combine with the sausage and cook a few more minutes.

Using a spoon, fill each hollowed zucchini with ⅓ cup cooked sausage, pressing firmly. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese, and 1 teaspoon each of parmesan cheese.

Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Serve warm, and enjoy!