Stuffed Zucchini with Chicken Sausage Recipe

Preheat oven to 375 degrees F (190 degrees C).

Cut a lengthwise 3/4-inch thick slice from each zucchini. Retain the lengthwise slices. With a spoon scoop out the flesh leaving a shell intact all around the zucchini. Discard or save the flesh for another use. Chop up the retained lengthwise slices of zucchini.

Heat the olive oil in a skillet over medium heat and cook the chicken sausage breaking the meat up as it cooks until the sausage has begun to brown about 8 minutes. Sprinkle in the crushed red pepper flakes and season with salt and black pepper. Stir in the chopped zucchini onion and garlic and cook until the onion is translucent about 5 minutes. Scrape the sausage mixture into a bowl and stir in the tomatoes bread crumbs Parmesan cheese and basil until the stuffing is thoroughly combined.

Lightly stuff the zucchini boats with the stuffing place the zucchini into a baking dish and bake until thoroughly heated through and beginning to brown on top about 30 minutes.