Courgettes farcies en barquettes

Ingrédients

• 4 Zucchinis (medium, ends cut off and halved lengthwise)
• Salt and Pepper (to taste)
• 1 Tablespoon Olive Oil
• 3/4 Pound Mild Italian Sausage (see note)
• 1 teaspoon Dried Italian Seasoning
• 1/2 Sweet Onion (finely diced)
• 1 Clove Garlic (minced)
• 1/2 Red Bell Pepper
• 2 Cups Marinara Sauce
• 1 Cup Mozzarella Cheese (shredded)
• 1/3 Cup Parmesan Cheese (freshly grated)
• 1 Tablespoon Parsley (chopped)

Préparation

1. 1

   --- Prep ---

2. 2

   Preheat the oven to 400℉. Place parchment on a cookie sheet.

3. 3

   Trim the ends off the zucchini. Cut the zucchini in half lengthwise, and use a spoon or melon baller to carefully scoop the flesh out of the zucchinis. Sprinkle generously with salt and allow to sit.

4. 4

   --- Make the Sausage Filling ---

5. 5

   Heat the olive oil in a large pan over medium high heat. Add the sausage and cook, breaking up the meat with a spatula for 3-4 minutes.

6. 6

   Add Italian seasoning, onions, garlic and peppers and stir to combine. Cook for an additional 4 minutes or until onions and peppers are softened.

7. 7

   Season the sausage and vegetable mixture with salt and pepper.

8. 8

   Pour the marinara sauce into the pan and bring to a simmer; cook for 5 minutes or until the sauce has thickened and reduced slightly.

9. 9

   --- Assemble the Zucchini Boats ---

10. 10

    Spoon the meat mixture evenly into the zucchini shells, then top with the shredded cheeses.

11. 11

    Spray foil with non stick spray and tent over the pan.

12. 12

    --- Bake ---

13. 13

    Bake for 25 minutes, or until zucchini is tender.

14. 14

    Remove the foil and bake another 10 minutes. Sprinkle with parsley, then serve.