Stuffed Zucchini w/ Chicken Sausage

Stuffed Zucchini with Chicken Sausage

Ingredients

 2 zucchini, ends trimmed

 3 tablespoons olive oil

 2 links Italian-style chicken sausage, casings removed

 2 teaspoons crushed red pepper flakes (optional)

 salt and ground black pepper to taste

 1/2 sweet onion (such as Vidalia�), chopped

 3 cloves garlic, chopped

 1 (14.5 ounce) can whole peeled tomatoes, drained and chopped

 1/2 cup dry bread crumbs

 1/4 cup grated Parmesan cheese

 1 tablespoon chopped fresh basil

 Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Cut a lengthwise 3/4-inch thick slice from each zucchini. 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 long
slices of zucchini.
3. 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.
4. 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.