Preparation Steps

• Bring a large pot of water to a boil.
• Preheat oven to 400F.
• Cut zucchini in half lengthwise and scoop out flesh, leaving 1/4 inch thick. Chop scooped flesh into small pieces and set aside.
• Drop zucchini halves in boiling water and cook for 1 minute. Remove from water.
• Place 1/4 cup of marinara sauce in the bottom of a 9 x 12 inch baking dish and place zucchini halves cut side up.
• In a large skillet, brown sausage, breaking it into smaller pieces until browned; set aside.
• Heat olive oil, add onion, garlic, and bell pepper. Cook on medium-low for 2-3 minutes until onions are translucent. Add chopped zucchini, season with salt and pepper, and cook for 2-3 minutes.
• Combine cooked sausage with the vegetable mixture and cook a few more minutes.
• Fill each hollowed zucchini with 1/3 cup of the cooked sausage mixture, pressing firmly.
• Top each zucchini boat with 2 tablespoons of marinara sauce, 1 tablespoon shredded mozzarella, and 1 teaspoon grated Parmesan cheese.
• Cover with foil and bake for 35 minutes until cheese is melted and zucchini is cooked through.