Ingredients:

  • 4 medium Zucchini (Courgettes), about 8-9 inches long
  • 1 Tbsp Olive Oil (Extra Virgin), plus 1 tsp for topping
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 lb Italian Sausage (Mild or hot, casings removed)
  • 1 small Yellow Onion, finely diced
  • 2 cloves Garlic, finely minced
  • Reserved Zucchini Flesh, finely diced (about 1 cup)
  • 1 Tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • 2 Tbsp Fresh Parsley, roughly chopped
  • 1/4 cup Freshly grated Parmesan Cheese (for filling mix)
  • 1/2 cup Low-moisture Shredded Mozzarella Cheese (for topping)
  • 2 Tbsp Panko Breadcrumbs

Instructions:

  1. Preheat oven to 375°F (190°C). Slice the zucchini in half lengthwise. Using a melon baller or spoon, gently scoop out the inner flesh, leaving a sturdy 1/4-inch (6 mm) shell. Finely dice the scooped-out flesh and reserve about 1 cup.
  2. Lightly brush the exterior and interior of the zucchini shells with 1 Tbsp of olive oil and sprinkle with salt and pepper. Place cut-side up in a 9x13 inch baking dish.
  3. In a large skillet, add the Italian sausage and break it up with a spoon. Cook over medium-high heat until thoroughly browned (6–8 minutes). Tilt the skillet and carefully drain the majority of the rendered sausage fat.
  4. Reduce heat to medium. Add the diced yellow onion and sauté until softened (about 3 minutes). Stir in the minced garlic and tomato paste; cook for 1 minute until fragrant.
  5. Stir in the reserved diced zucchini flesh, dried oregano, and a pinch of salt. Cook until the zucchini softens slightly and any residual moisture evaporates (4–5 minutes).
  6. Remove the filling mixture from heat. Stir in the fresh parsley and the 1/4 cup grated Parmesan cheese. Taste and adjust seasoning if necessary.
  7. Evenly distribute the sausage filling mixture among the 8 zucchini halves, mounding it slightly.
  8. In a small bowl, combine the shredded mozzarella, Panko breadcrumbs, and the tiny drizzle of 1 tsp olive oil. Sprinkle this topping evenly over the stuffed zucchini boats.
  9. Bake for 25–30 minutes, or until the zucchini shells are fork-tender and the topping is melted, golden brown, and bubbling.
  10. Allow the boats to cool slightly for 5 minutes before serving.