Ingredients:
– 4 large zucchini, halved lengthwise (about three pounds)
– Cooking spray
– 1 cup chopped onion
– 8 ounces hot turkey Italian sausage, casings removed
– 3/8 teaspoon kosher salt, divided
– 1 1/2 ounces whole-grain bread, torn into small pieces
– 5 ounces fresh mozzarella cheese, torn into small pieces and divided
– 2 1/2 teaspoons olive oil, divided
– 2 cups cherry tomatoes, halved
– 1/4 cup thinly sliced basil
– 1 tablespoon balsamic vinegar
– 1/4 teaspoon freshly ground black pepper
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Preparation:
1. Preheat broiler to high.
2. Using a spoon, remove zucchini pulp, leaving a 1/4-inch-thick shell. Coarsely chop pulp, reserving 2 cups; discard remaining pulp. Place zucchini halves in a large microwave-safe bowl. Cover, vent and microwave on high for 4 minutes; let stand, covered, until time to stuff.
3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and sausage to pan; cook 4 minutes or until done, stirring to crumble sausage. Stir in reserved 2 cups zucchini pulp. Place zucchini halves on a jelly-roll pan; sprinkle with 1/4 teaspoon salt. Divide sausage mixture evenly among zucchini halves.
4. Place bread in a mini food processor; pulse 5 to 6 times or until coarse crumbs form. Add 2 ounces cheese and 1 teaspoon oil; pulse to combine. Top zucchini halves with bread mixture. Broil 1 to 2 minutes or until cheese melts and breadcrumbs begin to brown.
5. Combine remaining 3 ounces cheese, tomatoes and basil in a bowl; toss to combine. Combine remaining 1/8 teaspoon salt, remaining 1 1/2 teaspoons oil, vinegar, and pepper in a small bowl, stirring with a whisk. Drizzle over tomato mixture; toss to coat. Serve with zucchini boats. Serves 4.