- 4 medium zucchini about 2 lb
- 2 tbsp olive oil
- ½ tsp kosher salt
- ½ tsp ground pepper
- 1 lb Italian sausage casings removed and broken into small pieces
- 1.5 tsp italian seasoning
- 1 medium sweet onion diced
- 1 medium red bell pepper diced
- 2 cloves garlic minced
- 2 c baby spinach
- 1 c marinara sauce
- ½ c shredded mozzarella cheese
- 2 tbsp finely grated parmesan cheese
- 2 tbsp basil chopped
Heat a saute pan over medium high heat. Add the remaining tbsp of oil and heat until it shimmers. Add the sausage to the pan and cook, stirring frequently to break up the pieces, until the fat is rendered the sausage is no longer pink, 5-6 minutes. Add the zucchini pulp to the sausage and saute, stirring occasionally, until the pulp releases most of its water content, 6-7 minutes.
Add the onion and bell pepper; saute, stirring occasionally, until the onion is translucent, 6-7 minutes. Add the italian seasoning and garlic and saute, stirring frequently, 1 minute more. Stir in the spinach and toss frequently until it barely wilts.
Add ½ c marinara to the sausage and vegetables and mix until well combined.
Scoop the sausage and vegetable mixture into the zucchini boats. Spoon the remaining marinara sauce evenly over the zucchini, then sprinkle mozzarella cheese on top. Return to the oven and bake 10-15 minutes longer, or until the cheese is melted and bubbling and the zucchini is tender.
Top the zucchini boats with finely grated parmesan cheese and chopped basil and serve immediately.