Stuffed Zucchini Boats

Ingredients:

• 4 med zucchini
• 2 Tbsp. olive oil, divided
• salt & ground pepper
• 1 lb sausage of choice
• 1 Tbsp. minced garlic (3 cloves)
• 1 c. chopped onion
• 1 14.5oz can petite diced tomatoes, drain off 1-2 Tbs. liquid
• 2 tsp. Italian seasoning
• 2/3 c. panko breadcrumbs, divided
• 1/2 c. shredded mozzarella
• 2 c. finely shredded parmesan cheese, divided
• 1-1/2 Tbsp. chopped fresh parsley

Directions:

1. Preheat oven to 400 degrees. Spray a 13×9 baking dish with non-stick cooking spray.
2. Using a spoon, scoop centers from zucchini, leaving a 1/4″ rim on all sides to create boats. Drizzle with 1 Tbsp. olive oil, then season with salt and pepper.
3. Bake in pre-heated oven for 15 minutes.
4. Meanwhile heat 1 Tbsp. olive oil in a large skillet over med high heat. Add onion and saute 3 min. Add sausage, breaking up in crumbles and cook until browned. Add garlic the last one min. of cooking.
5. Remove from heat, stir in tomatoes, 1/3 c. panko bread crumbs and Italian seasoning. Season with salt and pepper to taste.
6. Sprinkle 1/3 c. parmesan over boats. In a small mixing bowl, sir together the mozzarella cheese, remaining 1/3 c. parmesan and remaining 1/3 c. panko bead crumbs. Sprinkle over zucchini boats.
7. Bake in a re-heated oven until tender, about 10-15 min. Sprinkle with parsley and serve.