Zucchini Boats. Zucchini Boats

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Ingredients
4 medium zucchini, cut in half lengthwise
1 tablespoon olive oil
8 ounces sweet Italian sausage freely
8 ounces hot Italian sausage free
1 clove garlic, minced
1 small onion, chopped
2 medium-sized vine-ripened tomatoes, sliced ​​
Kosher salt and freshly ground black pepper
1/2 cup parmesan, finely grated
1/2 cup mozzarella, shaved
1/4 cup breadcrumbs
2 tablespoons

chopped fresh parsley Directions
See how to make this recipe.
Preheat oven to 400 degrees Fahrenheit
With a teaspoon, scoop out the flesh from the inside of the zucchini, so that they resemble a boat. Place the zucchini boats in the 9-to-13-inch pan. Slice the zucchini flesh and set aside.
In a medium saute pan over medium heat, add olive oil and let heat through. Add sweet and hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped courgette flesh, tomato and a little salt and pepper. Cook until softened, about 4 minutes.
In a medium bowl, add Parmesan, mozzarella, bread crumbs and parsley; stir to combine.
Spoon into a mound and sausage mixture into the zucchini boats. Sprinkle the mixture on the top navigation bar. Place in oven and bake until golden brown on top, 20 minutes.

Ingredients
4 medium zucchini, cut in half lengthwise
1 tablespoon olive oil
8 ounces sweet loose Italian sausage
8 ounces hot loose Italian sausage
1 clove garlic, minced
1 small onion, chopped
2 medium vine-ripened tomatoes, chopped
Kosher salt and freshly ground black pepper
1/2 cup Parmesan, finely grated
1/2 cup mozzarella, shaved
1/4 cup breadcrumbs
2 tablespoons chopped fresh parsley

Directions
Watch how to make this recipe.
Preheat the oven to 400 degrees F.
With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 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, mozzarella, breadcrumbs and parsley; mix to combine.
Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.