Zucchini boats are fun to eat and make for a nice evening meal.
- 4 Medium Zucchini Cut in half lengthwise
- 1 Tbsp CARM Clássico Olive Oil Extra Virgin
- 8 Oz Italian Sausage Sweet, loose
- 8 oz. Italian Sausage Hot, loose
- 1 Clove Garlic Minced
- 1 Small Onion Chopped
- 2 Medium Tomatoes Vine-ripened, chopped
- Marvalhas Salt To taste
- Marvalhas Pepper To taste
- 1/2 Cup Parmesan Finely grated
- 1/4 Cup Mozzarella Shaved
- 2 Tbsp Parsley Fresh, chopped
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Preheat the oven to 400 degrees F.
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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
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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.
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In a medium bowl, add the Parmesan, mozzarella, breadcrumbs, and parsley; mix to combine.
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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.