Italian Sausage Stuffed Zucchini

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INGREDIENTS

6 medium zucchini (about 8 oz each)
1 lb hot or mild Butcher Box.ca gluten free Italian sausage, casings removed
2 or 3 medium tomatoes, seeded and chopped (plum tomatoes are perfect for this Italian flavour inspired dish)
1 cup Panko style bread crumbs (seasoned are great, we also recommend gluten free so everyone can enjoy!)
1/3 cup grated parmesan cheese
1/3 cup fresh Italians parsley, minced
2 tbsp fresh oregano, minced (or 2 tsp dried)
2 tbsp fresh basil, minced (or 2 tsp dried)
1/4 tsp black pepper
3/4 cup shredded mozzarella

INSTRUCTIONS

Step 1

Preheat oven to 350F. Cut each zucchini in half lengthwise to make boats, scoop out pulp, leaving about 1/4 inch in skin to make shell. Set aside. Place zucchini boats on microwave safe dish and heat in microwave, covered, on high 2 - 3 minutes until just tender crisp

Step 2

In a large skillet cook sausage filling and zucchini pulp over medium heat 6 - 8 minutes or until sausage filling is no longer pink - breaking sausage filling into crumbles with wooden spoon while cooking. Drain, stir in chopped tomatoes, bread crumbs, parmesan cheese, parsley, herbs and pepper. Cook until just heated through.

Step 3

Spoon mixture evenly into zucchini boats, place on 9 x 13 baking dishes. Cover and bake in preheated oven for 15 - 20 minutes until zucchini is fully tender.