Courgettes farcies en barquettes

Ingrédients

• 4 medium zucchini ((about 8 oz each))
• 2 Tbsp olive oil, (divided)
• Salt and freshly ground black pepper
• 1 lb. Italian turkey sausage*
• 1 Tbsp minced garlic ((3 cloves))
• 1 cup chopped yellow onion, ((1 small))
• 1 (14.5 oz) can petite diced tomatoes, (drain off 1 - 2 Tbsp liquid)
• 2 tsp Italian seasoning
• 2/3 cup panko breadcrumbs, (divided)
• 1/2 cup shredded mozzarella
• 2/3 cup finely shredded parmesan cheese, (divided)
• 1 1/2 Tbsp chopped fresh parsley

Préparation

1. 1

   Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.

2. 2

   Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim on all sides to create boats. Drizzle with 1 Tbsp olive oil, then season with salt and pepper.

3. 3

   Bake in preheated oven 15 minutes.

4. 4

   Meanwhile heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add onion and saute 3 minutes.

5. 5

   Add sausage in crumbles, cook through, while breaking up meat during cooking. Add garlic during last 1 minute of cooking.

6. 6

   Remove from heat stir in tomatoes, 1/3 cup panko bread crumbs and Italian seasoning. Season with salt and pepper to taste.

7. 7

   Sprinkle 1/3 cup parmesan over zucchini boats, then divide filling among the zucchini boats.

8. 8

   In a small mixing bowl stir together the mozzarella cheese, remaining 1/3 cup parmesan and remaining 1/3 cup panko bread crumbs. Sprinkle mixture over zucchini boats.

9. 9

   Bake in preheated oven until tender, about 10 - 15 minutes. Sprinkle with parsley and serve warm.