Zucchini Boat Parmigiana

Preheat oven to 375°F.

In a large bowl, mix Italian sausage, onion, and garlic.

Whisk egg in milk and add to the Italian sausage, mixing until well incorporated. Then add ¼ cup Parmesan and bread crumbs. Mix until well-blended.

Cut off the stems and bottoms tips of the zucchini, then cut lengthwise down the middle to create long halves. Using a teaspoon or melon baller, scoop out the middle flesh with seeds, leaving a sunken middle. Place skin side down on a large baking sheet with raised sides, then sprinkle the hollowed parts with salt and pepper.

Stuff the hollows with about 2 tablespoons of sausage mix each. Top down the center with 2-3 tablespoons of marinara each. Sprinkle with remaining 2 tablespoons of Parmesan, then top with shredded mozzarella.

Bake for 25–30 minutes or until zucchini is al dente and the mozzarella is melted, bubbly, and starting to caramelize. Remove from heat. Garnish with chopped fresh parsley and serve hot.