Ingredients:

  • 3 medium zucchini, 6-8 inches long (approx. 1.5 lbs / 680g)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1 lb bulk Italian sausage
  • 1/2 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup ricotta cheese
  • 1/2 cup panko breadcrumbs
  • 2 tbsp fresh parsley, chopped
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese

Instructions:

  1. Preheat oven to 400°F (200°C). Slice zucchini in half lengthwise and scoop out the center flesh with a melon baller, leaving a 1/4-inch border. Brush the insides with olive oil and sprinkle with salt. Roast the empty shells for 8–10 minutes.
  2. Heat a large skillet over medium-high heat. Brown the Italian sausage, breaking it apart with a spatula. Stir in diced onion and garlic, cooking until the onion is translucent.
  3. Remove the skillet from heat. Stir in the ricotta cheese, panko breadcrumbs, and chopped parsley until a cohesive mixture forms.
  4. Spoon the sausage mixture into each pre-roasted zucchini boat, pressing firmly. Top each boat with shredded mozzarella and grated parmesan.
  5. Bake for 15–20 minutes, or until the cheese is bubbly and golden-brown.