Parmesan cheese (Vegans use 1 – 2 tbsp nutritional yeast)
Mozzarella (Vegans omit or use vegan cheese)
Instructions
Preheat oven to 350°.
Meanwhile, cut zucchini in half and scrape out the insides. If using extra large zucchini, discard the insides as they will be bitter. If using small zucchinis, reserve for stuffing. There should be ¼ – ½ inch of flesh left on the skin.
Bake zucchini in a casserole dish for 20 minutes. If you like your zucchini kind of squeaky, just spritz with a little nonstick spray. If you want tender, soft zucchini, put a little water in the bottom of the pan (~1/2 an inch or so).
While the zucchini is baking, bring a nonstick pan to medium heat. Spray with nonstick spray, drizzle with olive oil, or use a thin layer of water to saute.
Chop the sausage, onion, garlic, and mushrooms. Add to the pan and saute until the onion, garlic, and mushrooms are soft (if using “real” sausage, you will want to ensure that's thoroughly cooked – not an expert on real meat!).
Add the zucchini to the pan, Italian seasoning, salt, pepper, and red pepper flakes (if desired) and cook until zucchini in soft. Stir in some fresh grated Parmesan.
Once the zucchini in the oven is soft, drain and liquid and pat dry. Return to casserole dish and stuff with sausage and mushroom mixture.
Cover with marinara sauce and top with cheese, if desired.
Bake until cheese is bubbly or sauce is hot.
Notes
Depending on the size of your zucchini, you may need more or less stuffing.