Dd's Italian Stuffed Zucchini

This looks so yummy!

 

ITALIAN STUFFED ZUCCHINI

 

1 extra-large zucchini, 1# (optional to use 1# smaller zucchini)

Salt, freshly ground black pepper

2 tsp. olive oil 

1 link Italian sausage

¼ small red bell pepper, diced

2 TB onion, minced

2 medium cremini mushrooms, chopped

2 cloves garlic, minced

pinch crushed red pepper flakes

½ tsp. fresh basil, chopped 

¼-1/2 c. marinara sauce

¼ c.  mozzarella cheese, shredded, divided

2 TB parmesan cheese, grated, divided

2 TB breadcrumbs

 

Preheat the oven to 425 degrees. 

Halve zucchini lengthwise.  Scoop out seeds and interior of zucchini (reserving the interior flesh, discard seeds), leave ¼-inch border around edges.

Arrange zucchini shells on baking sheet.  Generously season with salt and pepper. Chop reserved zucchini flesh; set aside. 

In a skillet over medium-high heat brown sausage in olive oil. Break up sausage until browned and crumbly, about 2-3 minutes. Add the chopped zucchini flesh, red bell pepper, onion, mushroom, garlic, red pepper flakes, and salt. Cook until vegetables have softened, about 3-4 minutes. Remove from heat. Remove any liquid.  

Stir in basil and ¼ cup marinara to moisten. Add additional marinara as needed. Let cool 5 minutes. Stir in half of mozzarella and parmesan cheeses and breadcrumbs. Stir well to combine. Divide filling mixture evenly among zucchini shells. Spoon remaining marinara sauce evenly onto zucchini. Sprinkle with remaining cheeses. 

Bake 20 minutes until cheese is melted and slightly browned. Serves 2-3.