Ingredients:

  • 3 medium zucchini, halved lengthwise
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • 1 lb lean ground Italian sausage
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • ½ cup marinara sauce
  • 1 tsp dried oregano
  • ¼ tsp red pepper flakes
  • 2 tbsp chopped fresh parsley
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese

Instructions:

  1. Slice zucchini in half lengthwise. Using a small spoon, scoop out the center flesh, leaving a ¼ inch wall around the edges. Brush the exterior with olive oil and sprinkle with salt; let them sit for 5 minutes to draw out excess moisture.
  2. In a skillet over medium-high heat, brown the sausage until no longer pink. Add the diced onion and cook until translucent (about 4 minutes).
  3. Stir in the minced garlic, oregano, and red pepper flakes, cooking for 1 minute until fragrant.
  4. Stir in the marinara sauce and simmer for 3 minutes until the mixture is thick and velvety. Stir in the fresh parsley and remove from heat.
  5. Preheat the grill to medium (400°F / 200°C). Place the empty zucchini boats face-down in the grill basket for 3-5 minutes to sear the skin.
  6. Flip the boats over, fill generously with the meat mixture, and top with mozzarella and Parmesan.
  7. Close the grill lid and cook for another 8-10 minutes until the cheese is bubbling and mahogany-colored.