Italian Stuffed Zucchini Boats

Instructions

1. Prepare the zucchini
   Preheat oven to 375°F (190°C). Using a spoon, scoop out the flesh from each zucchini half, leaving about ¼-inch thickness around the edges to create 'boats'. Roughly chop the scooped zucchini flesh and set aside. Place the hollowed zucchini boats on a baking sheet, drizzle with olive oil, and season with salt and pepper.
2. Cook the filling
   Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onions and bell peppers and sauté for 3-4 minutes until softened. Add garlic and cook for another 30 seconds until fragrant. Add the reserved chopped zucchini flesh and cook for 2 minutes. Add Italian sausage, breaking it up with a wooden spoon, and cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.
3. Prepare the stuffing mixture
   To the skillet, add marinara sauce, ½ cup breadcrumbs, ¾ cup mozzarella, ¼ cup Parmesan, fresh basil, oregano, red pepper flakes (if using), salt and pepper. Stir until well combined and remove from heat. Taste and adjust seasonings as needed.
4. Stuff and bake the zucchini boats
   Generously fill each zucchini boat with the stuffing mixture. In a small bowl, combine remaining breadcrumbs and Parmesan cheese, then sprinkle over the stuffed boats. Top with remaining mozzarella cheese. Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 10 minutes until zucchini is tender and cheese is golden and bubbly.
5. Serve
   Remove from oven and let rest for 5 minutes. Garnish with additional fresh basil, a drizzle of olive oil, and serve with extra warm marinara sauce on the side if desired.