Sausage Stuffed Zucchini Boats

When zucchini (green and/or yellow makes a nice color combination) and tomatoes are abundant in July at the farmers market, this is a delicious yet easy dinner.  Try using hot italian sausage or ground beef.  Chef Paul made these with sweet Italian sausage for a weeknight meal using one of each type zucchini and did a great job.  

4 medium zucchini, cut in half lengthwise
1 tablespoon olive oil
1 pound sweet loose Italian sausage
1 clove garlic, minced
1 small onion, minced
2 medium vine-ripened tomatoes, chopped
Kosher salt and freshly ground black pepper
1/2 cup fresh parmesan cheese, finely grated
1/2 cup shredded mozzarella cheese
1/4 cup seasoned breadcrumbs

Directions:

Preheat oven to 400 degrees. 

With a teaspoon or a melon baller works really well,  scoop out the flesh from the interior of the zucchini, so they resemble boats. 

Place the zucchini boats in a greased 9 x 13 inch casserole dish.  

Chop the zucchini flesh and set aside.

In a medium saute pan over medium-high heat, add the olive oil.  Add the sausage and cook for 5 minutes.  Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper.  Cook until softened, about 4 minutes.

In a medium bowl, add the Parmesan cheese, mozzarella and breadcrumbs.  Mix to combine.

Spoon in and mound the sausage mixture into the zucchini boats.  Sprinkle the breadcrumb mixture over the top.  Place in oven and bake until golden on top, 20 minutes.