114.5 oz can petite diced tomatoes, drain off 1 - 2 Tbsp liquid
2tspItalian seasoning
2/3cuppanko breadcrumbsdivided
1/2cupshredded mozzarella
2/3cupfinely shredded parmesan cheesedivided
1 1/2Tbspchopped fresh parsley
Instructions
Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim on all sides to create boats. Drizzle with 1 Tbsp olive oil, then season with salt and pepper.
Bake in preheated oven 15 minutes.
Meanwhile heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add onion and saute 3 minutes.
Add sausage in crumbles, cook through, while breaking up meat during cooking. Add garlic during last 1 minute of cooking.
Remove from heat stir in tomatoes, 1/3 cup panko bread crumbs and Italian seasoning. Season with salt and pepper to taste.
Sprinkle 1/3 cup parmesan over zucchini boats, then divide filling among the zucchini boats.
In a small mixing bowl stir together the mozzarella cheese, remaining 1/3 cup parmesan and remaining 1/3 cup panko bread crumbs. Sprinkle mixture over zucchini boats.
Bake in preheated oven until tender, about 10 - 15 minutes. Sprinkle with parsley and serve warm.