Ingredients:

  • 3 medium zucchini (approx. 1.5 lb / 680g)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb Italian sausage, casings removed
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup marinara sauce
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 1 cup shredded mozzarella cheese

Instructions:

  1. Preheat the oven to 400°F (200°C). Slice the zucchini in half lengthwise and scoop out the center flesh, leaving a 1/4-inch border. Chop the reserved zucchini flesh into small cubes. Brush the boats with olive oil, season with salt and pepper, and place in a baking dish.
  2. Heat a large skillet over medium-high heat. Brown the Italian sausage, breaking it apart with a spoon. Stir in the diced onion and cook for 3–4 minutes until translucent.
  3. Add minced garlic and chopped zucchini flesh to the skillet, sautéing for 2 minutes. Stir in the marinara sauce and Parmesan cheese, simmering for 3 minutes until thick.
  4. Spoon the sausage mixture into each zucchini boat and top with shredded mozzarella cheese.
  5. Bake for 15–20 minutes until the zucchini is tender and the cheese is bubbly and golden-brown. Garnish with fresh parsley before serving.