Sweet Italian Sausage Stuffed Zucchini

I don't know about you but I've had an abundance of zucchinis coming from my garden. This was a yummy and fun way to use them up! Tweaked a recipe I found online. This is a light, delicious meal. You could use any type of sausage you wanted, really, and use 1 large or 2 small-medium tomatoes instead of the can if you'd like. Just dice them and add them in with the onion. Serve with garlic bread, rolls, breadsticks, cheesy rolls or corn bread. Serves 4.

Sweet Italian Sausage Stuffed Zucchini

2 medium zucchinis
3 Tbsp olive oil
2 links sweet Italian sausage
1/4 tsp red pepper flakes
salt and black pepper, to taste
1/2 onion, diced
3 cloves garlic, minced
1 14.5-oz can diced tomatoes
1/2 c dry bread crumbs
1/4 c grated Parmesan cheese
1 Tbsp fresh basil, chopped

1. Preheat oven to 375 degrees. Lightly grease 9x13 baking dish; set aside.
2. Lengthwise, cut a 3/4"-thick slice from each zucchini. Chop the long slices of zucchini; set aside for cooking. Use spoon to scrape away flesh from inside of zucchini, leaving 1/2" thick on all sides. Discard extra flesh or save for another use.
3. Heat oil in large skillet over medium heat. Remove casings from sausage. Add to heated oil and cook, breaking up as it cooks, until sausage has begun to brown; about 8 minutes. Sprinkle in red pepper flakes and salt and pepper. Add chopped zucchini, onion and garlic; cook until onion is translucent, about 4 minutes.
4. Scrape sausage mixture into a large bowl. Stir in tomatoes, bread crumbs, Parmesan cheese and basil until thoroughly combined.
5. Stuff mixture into zucchinis. Add to baking dish and place in heated oven for 30 minutes or until heated through and begins to brown on top. Slice into portions and serve.