Stuffed Zucchini Boats (Best Filling!)

Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper, or skip lining and just use a large baking dish.

Slice the zucchini lengthwise. Use a spoon or melon baller to scoop out some of the centers of the zucchini to make wells.

Place the zucchini onto the baking sheet, cut side up. Drizzle with a tablespoon of olive oil and sprinkle with sea salt.

Roast the zucchini in the oven for about 15-20 minutes, until soft.

Meanwhile, heat another tablespoon (15 mL) of olive oil a large non-stick skillet over medium-high heat. Add the diced onions. Saute for about 10 minutes, until starting to brown.

Add the pork sausage, and cook for about 10 minutes, breaking apart with a spatula, until browned.

Make some room on the pan, add the minced garlic, and saute for about 1 minute, until fragrant. Then, mix the garlic into the sausage.

Remove the sausage from heat. Stir in the tomatoes, grated Parmesan, and Italian seasoning. Adjust salt to taste, if needed.

When the zucchini are done roasting, use paper towels to pat any moisture from the wells.

Stuff the sausage mixture into the zucchini boats. Sprinkle with shredded mozzarella.

Bake for about 5-10 minutes, until the cheese is melted and browned.