Vodka-Infused Stuffed Zucchini Boats

Heat the olive oil in a large pan over medium heat. Saute the garlic, onion and Italian seasoning over medium heat until the onion is translucent, about 10 minutes.

Add the Italian sausage and crumble the sausage as it cooks over medium heat. Cook until nicely browned.

Add your favorite jar of pasta sauce to the pan and stir. Add the vodka, bring to a boil, then lower heat to simmer.

Stir in the fresh herbs and 1 tablespoon of the Parmesan cheese. Add salt and pepper to taste. Simmer over low heat for 10 minutes.

Preheat oven to 375 F. While the sauce is simmering, prepare your zucchini boats. Cut them in half lengthwise and use a spoon to scoop out the seeds. Make the trenches deep enough to hold the filling.

Spray Pam on a rimmed baking sheet. Place zucchini on the pan, carefully spoon the sauce into the middle of each boat and top with the Parmesan cheese and the breadcrumbs.

Bake at 375 F for 45 minutes or until the zucchini is fork tender. It might take more or less time depending on how fresh and how big they are. When they’re done put them under the broiler for 1-2 minutes to crisp and brown the tops.