Would you like a delicious and nutritious dish that makes an enjoyable and healthy meal or as an appetizer? Sausage Stuffed Zucchini boats are filled with flavorful combination of Italian sausage, herbs, cheese, and breadcrumbs. This creates a satisfying balance of textures with a crusty brown top. I used a mild Italian sausage and it had just the right amount of spice to compliment the slight sweetness of zucchini. It was the melted cheese that adds the delicious finish and the good flavor. There are 3 calories in a large zucchini. The recipe gets most of its calories from the Italian sausage and cheeses. Nevertheless, I will continue to make this good recipe. I would even serve it to our guests when we have our Friday night dinners. It's good to have some dishes that gives a person a reason to do something different than the "regular" meals we often make. Hope you enjoy this as much as we do.

* 4 medium zucchini

* 1 pound sausage (I used mild but you may prefer spicy.)

* 1 small onion, finely chopped

* 2 cloves garlic, minced

* 1/2 cup breadcrumbs

* 1/4 cup grated Parmesan cheese

* 1 cup shredded mozzarella cheese

* 1/4 cup fresh parsley, chopped

* 1 teaspoon dried oregano

* 1/2 teaspoon salt

* 1/4 teaspoon black pepper

* 2 tablespoons olive oil

1.  Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

2.  Prepare the zucchini: Cut the zucchini in half lengthwise and scoop out the center using a spoon to create a "boat", leaving about 1/4 inch of zucchini flesh. Set scooped-out zucchini aside.

3.  Cook the filling:  

*In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until soft and fragrant (about 3-4 minutes).

*  Add the sausage and cook, breaking it apart with a spoon, until browned and cooked through.

*  Stir in the chopped zucchini flesh, oregano, salt, and pepper, cooking for an additional 2-3 minutes.   

*  Remove the skillet from heat and stir in breadcrumbs, Parmesan cheese, and fresh parsley.

4.  Stuff the zucchini:  Spoon the sausage mixture into each zucchini boat.

5.  Bake:  

*  Arrange the stuffed zucchini on the prepared baking sheet. Sprinkle shredded mozzarella over the tops of the stuffed zucchini.

*  Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.

*  Garnish with additional parsley if desired and serve hot. Enjoy!

This dish can be served paired with a fresh salad and crusty bread for a complete meal!

I've decided my favorite salad dressing is the one I just made, Citrus Vinaigrette. It is a bright and zesty dressing. Love the combination of citrus juices like orange and lemon. The addition of olive oil, a small amount of honey for sweetness, and Dijon mustard for a touch of tang makes this a delicious citrus vinaigrette. It's very versatile and goes well with leafy greens, grilled vegetables, or even seafood. Love having a new delicious salad dressing that I can make at home and a new taste for salads getting rid of the old salad dressings.