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Zucchini Boats

The internet and cook books have thousands of recipes for stuffed zucchini boats. 
Here is one my husband and I made together.  We enjoy them very much.  I hope you do as well.


4 medium zucchini
½ teaspoon dried Italian seasoning
salt and pepper to taste
2 teaspoons olive oil

FILLING:
1 Tablespoon olive oil
1 pound mild Italian sausage, casings removed or ground turkey/pork/ beef
              (or a mixture of meats)
½ cup onion finely diced
½ cup bell pepper, finely diced
1 Tablespoon minced garlic
1 Tablespoon parsley flakes
5-6 white mushrooms, diced
1 Tablespoon Italian seasoning
½ teaspoon pepper
1 Tablespoon Worcestershire sauce
2 cups marinara sauce
½ Tablespoon sugar
¾ cup shredded mozzarella cheese
¼ cup shredded Parmesan cheese
Chopped parsley for garnishing
     cooking spray

Preheat the oven to 400 degrees F. Coat a large rectangular baking with cooking spray.
Cut the zucchini in half lengthwise, then trim off the stem ends. Use a spoon to carefully scoop the flesh out of the zucchinis.
Arrange the zucchini in the baking dish.
Lightly brush the insides of the zucchinis with olive oil. Sprinkle the Italian seasoning, salt and pepper over the zucchini shells.
Heat the olive oil in a large pan over medium high heat. Add the sausage(meat) and cook for 4-5 minutes, breaking up the meat with a spatula.
Add the onion, bell pepper, mushrooms and parsley flakes and cook for an additional 4 minutes or until onion is softened. Add the garlic and cook for 30 seconds.
Add the marinara sauce, sugar, pepper, Italian seasonings and Worcestershire sauce into the pan and bring to a simmer; cook for 5 minutes.
Spoon the meat mixture evenly into the zucchini shells, then top with the shredded cheeses.
Bake for 25 minutes, or until zucchini is tender and cheese is melted and golden brown.
Garnish with parsley, then serve.


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