Stuffed Zucchini with Chicken Sausage

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.

2 . Stage

Cut a 3/4-inch-thick slice lengthwise down the center of each zucchini to make four "boats." Use a spoon to scoop out flesh from each zucchini boat, leaving a 3/8 inch shell intact all around. Dice two zucchini slices and set aside.

3 . Stage

Heat oil in a skillet over medium heat. Add sausage and cook, breaking it up with a spoon, until crumbly and starting to brown, about 8 minutes. Stir in pepper flakes, salt, and pepper. Add diced zucchini, onion, and garlic; cook and stir until onion is translucent, about 5 minutes.

4 . Stage

Transfer sausage mixture to a bowl; stir in tomatoes, bread crumbs, Parmesan, and basil until thoroughly combined. Spoon mixture into zucchini boats, packing gently. Transfer to the prepared baking dish.

5 . Stage

Bake in the preheated oven until thoroughly heated through and beginning to brown on top, about 30 minutes.