1-First Step: Prep and oven setup Preheat your oven to 400 degrees F. Lightly coat a large rectangular baking dish with cooking spray so the zucchini shells have a nonstick surface and the dish is easy to clean. Wash and trim 4 medium zucchini, then cut each one in half lengthwise and trim off the stem ends. Place them cut-side up on a cutting board as you prepare to hollow them.

2-Second Step: Hollow the zucchini Using a spoon, scoop out the flesh from each zucchini half carefully, leaving about a 1/4-inch wall so the shells hold their shape while baking. If you want to reduce waste and add flavor, save the scooped flesh and finely chop it; you can stir it into the filling later. Arrange the hollowed zucchini shells in the prepared baking dish in a single layer.

3-Third Step: Season the shells Sprinkle 1/2 teaspoon dried Italian seasoning over the zucchini shells, then add salt and pepper to taste. This step gives the shells a light base flavor that pairs well with the hearty filling. If you prefer a stronger herb presence, add a pinch more Italian seasoning or some dried oregano.

4-Fourth Step: Cook the sausage filling Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Add 1 pound mild Italian sausage (casings removed) and cook for 4 to 5 minutes, breaking up the meat with a spatula until it starts to brown. Add 1/2 cup finely diced onion and cook until softened, about 4 minutes. Stir in 1 teaspoon minced garlic and cook for another 30 seconds to bring out the aroma. Season with salt and pepper to taste.

5-Fifth Step: Add the sauce and simmer Pour in 2 cups marinara sauce and stir to combine with the cooked meat and aromatics. Let the mixture simmer for about 5 minutes so the flavors meld and the filling thickens slightly. If you saved the zucchini flesh earlier, fold the chopped flesh into this mixture now to add moisture and reduce waste.

6-Sixth Step: Fill and top Spoon the meat and sauce mixture evenly into each zucchini shell. Use about the same amount per shell so each serving is balanced. Sprinkle 3/4 cup shredded mozzarella cheese evenly over the filled boats so the cheese melts to a gooey topping during baking.

7-Seventh Step: Bake Bake the stuffed zucchini boats in the preheated 400 degrees F oven for 25 minutes, or until the zucchini is tender and the cheese is melted and lightly golden. If you like a deeper golden crust, place the dish under the broiler for 1 to 2 minutes at the end, watching closely so the cheese does not burn.

8-Final Step: Garnish and serve Once baked, remove the zucchini boats from the oven and sprinkle 1 tablespoon chopped parsley over the top for a pop of color and freshness. Serve warm. These stuffed zucchini boats make a great main dish and pair nicely with a simple side salad or crusty bread.