Italian Stuffed Zucchini Boats

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 large zucchini (12-15 inches long)
• 1 1/2 lbs mild italian sausage
• 16 ounces mushrooms, sliced
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1/3 cup seasoned bread crumbs
• 8 ounces cream cheese
• 1 cup parmesan cheese, shredded (separated)

Recipe

• 1 split zucchini lengthwise after cutting off the very ends.
• 2 scoop out seeds from center of zucchini allowing 1-2 inches of flesh on the outside of the "boat." (i cut a small amount off the under side of each boat to allow it to lay flat.).
• 3 place boats on large jelly roll pan. (i cover the pan with aluminum foil to make clean up easier.).
• 4 in large skillet, begin browning sausage, mushrooms, and onion. when mixture is about half done, add garlic. continue to cook until meat is cooked through.
• 5 preheat oven to 350 degrees.
• 6 stir in bread crumbs, cream cheese and 1/2 cup of parmesan cheese and blend well.
• 7 spoon mixture into zucchini boats.
• 8 heat in oven for 30-35 minutes or until zucchini gives easily when stuck with a fork.
• 9 sprinkle with remaining parmesan and cook an additional 10 minutes or until golden brown.
• 10 remove from oven and slice to serve.