Stuffed Zucchini Boats

·      4 medium zucchini
·      1/2 teaspoon dried Italian seasoning
·      salt and pepper to taste
·      2 teaspoons olive oil
·      1 pound mild Italian sausage casings removed
·      1/2 cup onion finely diced
·      1 teaspoon minced garlic
·      2 cups marinara sauce
·      3/4 cup shredded mozzarella cheese
·      1 tablespoon chopped parsley
·      cooking spray

·      Preheat the oven to 400 degrees F. Coat a large rectangular baking with 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.

·      Sprinkle the Italian seasoning, salt and pepper over the zucchini shells. Arrange the zucchini in the baking dish.

·      Heat the olive oil in a large pan over medium high heat. Add the sausage and cook for 4-5 minutes, breaking up the meat with a spatula.

·      Add the onion and cook for an additional 4 minutes or until onion is softened. Add the garlic and cook for 30 seconds.

·      Season the sausage and vegetable mixture with salt and pepper.

·      Pour the marinara 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 cheese.

·      Bake for 25 minutes, or until zucchini is tender and cheese is melted and golden brown.

·      Sprinkle with parsley, then serve.