Stuffed Zucchini Boats

• 3 large zucchini, sliced in half lengthwise with seeds and inner flesh scooped out (reserve in a bowl)

• 3 tablespoons olive oil

• 1 pound sweet Italian sausage

• 1 1/2 cups onions, diced

• 1 pint cherry or grape tomatoes, quartered

• 3 cloves garlic, minced

• 1/4 tsp crushed red pepper flakes

• Salt and pepper

• 1 tablespoon red wine vinegar

• 2 tablespoons tomato paste

• 1/2 cup chopped fresh basil

• 2/3 cup panko bread crumbs

• 2/3 cup Parmesan cheese

Heat the oven to 425 degrees and line a baking tray with aluminum foil. Using a colander or paper towel squeeze excess liquid from zucchini flesh and coarsely chop, set aside. Arrange scooped zucchini halves on the baking tray. Heat olive oil in a skillet over medium heat, add the sausage, crumble the meat and cook until brown, about 5 minutes.

Remove cooked sausage and from the pan, add onions, sauté until translucent, then add the reserved zucchini flesh, quartered cherry tomatoes, garlic, red pepper flakes and 1 tsp salt. Cook about 10 minutes to allow liquid to evaporate, stirring occasionally. Then add red wine vinegar, cook for 1 minute.

Return the sausage to the pan, add basil and tomato paste. Toss everything to combine and remove from heat. Drizzle zucchini halves with olive oil. Add 1/3 cup bread crumbs and 1/3 cup Parmesan cheese to the filling mixture. Then generously spoon filling into the zucchini halves.

Combine remaining bread crumbs and Parmesan cheese with 1 tablespoon olive oil and sprinkle over the filled zucchini boats. Bake for 25-30 minutes, until filling is bubbling and brown. Allow to cool 10 minutes before serving.