Italian Sausage Zucchini Boats

Instructions

Prepare the Oven and Zucchini: Preheat your oven to 350°F (175°C). Slice each zucchini in half lengthwise. Using a spoon, gently scoop out the inner flesh to create a “boat,” leaving about a ¼-inch thick shell. Lightly season the inside of the boats with salt and set aside.
Make the Filling: In a large skillet over medium heat, cook the Italian sausage, breaking it up with a spoon, for about 5 minutes. Add the diced onion, red and green bell peppers, and garlic. Continue cooking for another 3-4 minutes, or until the sausage is fully cooked and the vegetables have softened. Drain any excess grease from the skillet.
Combine: Stir in the corn, marinara sauce, and parmesan cheese into the sausage mixture. Season with a pinch of salt and pepper to taste. Let the mixture simmer for 2-3 minutes until everything is heated through.
Assemble the Boats: Arrange the zucchini boats in a 9×13 inch baking dish. Spoon the sausage filling evenly into each boat, pressing down gently. Top generously with the shredded mozzarella cheese.
Bake: Bake in the preheated oven for 15-20 minutes, or until the zucchini is fork-tender and the cheese is bubbly and golden.
Serve: Remove from the oven and let them cool for 5 minutes. Garnish with freshly chopped basil and serve immediately. Enjoy!

Preventing Soggy Boats: For a firmer texture, you can lightly salt the scooped-out zucchini boats and let them sit for 10 minutes. Pat the inside dry with a paper towel before filling to remove excess moisture.
Customize It: Feel free to add other vegetables like mushrooms or swap the Parmesan for Romano cheese. For a lighter option, use ground turkey or chicken Italian sausage.
Make it a Meal: These boats are a complete meal on their own, but they also pair wonderfully with a simple side salad and a slice of crusty brea