4 medium zucchini
1 tablespoon olive oil
1 pound Dean’s sausage, hot or mild
1 clove garlic, minced
1 small onion, chopped
2 medium tomatoes, chopped( or diced from a can)
Kosher salt and freshly ground black pepper
1/2 cup Parmesan cheese, finely grated
1/2 cup shredded mozzarella cheese
1/4 cup breadcrumbs
2 tablespoons chopped fresh parsley
Preheat the oven to 400 degrees F.

Cut zucchini in half lengthwise; scoop out middle and chop. Place the zucchini boats on foil lined pan.

Cook sausage and break up until starting to brown, 5 minutes or so. Add the garlic, onion, zucchini , tomatoes and season to taste. Cook until softened, about 4 minutes.

In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix well.

Spoon in and mound the sausage mixture into the zucchini boats. Top with the breadcrumb mixture. Bake until golden on top, about 20 minutes.