Ingredients:

  • 2 medium Zucchini (about 8–10 inches long)
  • 0.5 lb Sweet Italian Sausage (ground)
  • 1/2 medium Sweet Onion, finely chopped
  • 1 Tbsp Olive Oil
  • 1 Tbsp Tomato Paste
  • 1/4 cup Grated Parmesan Cheese
  • 1 cup Shredded Mozzarella Cheese (part-skim)
  • 1 tsp Dried Italian Herbs
  • 1 tsp Salt (divided, for salting and seasoning)
  • 1/4 tsp Black Pepper

Instructions:

  1. Slice zucchini in half lengthwise. Using a spoon, scoop out the pulp, leaving a 1/4-inch border for the shells. Finely chop the reserved pulp. Lightly sprinkle the interior of the zucchini shells with half of the salt (1/2 tsp) and set them cut-side up on a paper towel-lined baking sheet. Allow them to sit for 10 minutes to draw out moisture (osmosis).
  2. Heat olive oil in a skillet over medium-high heat. Add Italian sausage and cook, breaking it up, until browned. Drain excess fat. Add the chopped sweet onion and the reserved, chopped zucchini pulp to the skillet. Cook until the onion is translucent and the zucchini pulp is golden brown and slightly caramelized, about 5–7 minutes.
  3. Stir in the tomato paste, dried Italian herbs, remaining salt (1/2 tsp), and black pepper. Cook for 1 minute until fragrant. Remove the skillet from heat and stir in the Parmesan cheese, ensuring the filling is cohesive and well-bound.
  4. Preheat oven to 400°F (200°C). Blot the salted zucchini shells completely dry with paper towels. Divide the cooked filling evenly among the four zucchini halves, stuffing them generously. Top each boat with shredded mozzarella cheese.
  5. Bake the stuffed zucchini for 15 minutes, or until the shells are tender and the mozzarella cheese is melted, golden brown, and slightly blistered.