This is yet another installment in my summer series for how to use up those zucchini. This recipe works better with a bigger size zucchini--but not those ones as big as baseball bats!
2 large zucchini
1# Italian sausage
2 t. Italian seasoning
1 garlic clove, minced
1 red or yellow or orange pepper, cut into small pieces
1/4 c. diced onion
6 mushrooms, sliced
1 14 oz. can tomatoes in juice
1 c. Parmesan cheese
2 c. mozzarella cheese
Cut both zucchini lengthwise down the middle of each zucchini. Using a melon baller, or a spoon, scoop out all the zucchini in the middle of each piece, making a zucchini "boat". It should look a bit like a canoe. In a frying pan cook the sausage, onion, mushrooms, pepper and garlic until the meat is no longer pick and cooked through. Add the tomatoes and Italian seasoning. Stir well and remove from the heat. Spoon the filling into the zucchini boats. If you have extra, just pile it on top. Sprinkle the parmesan cheese and then the mozzarella cheese over the top. Bake at 350 for 45 minutes.
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