Eggplant Parmesan Stuffed Zucchini Boats

 Ingredients
2 medium to large zucchini, washed
1 medium eggplant, peeled and diced, or 2-3 small eggplant
2 tablespoons olive oil, divided
1 small onion, chopped
2 garlic cloves, minced
1 package Turkey hot Italian sausage, out of the casing
¼ cup grated Parmesan or Romano cheese
2 tablespoons chopped fresh parsley
¼ cup breadcrumbs (can use gluten free)
1 cup marinara, divided

Directions
Preheat oven to 375° Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, add onion, salt, pepper, and 1 tsp red pepper flake and sauté’ for 5 minutes until translucent. Add garlic and sauté’ for 1 more minute, until fragrant. Slice the zucchini in half, lengthwise, and scoop out the insides.

Add eggplant cubes and zucchini insides and sauté’ - stirring every now and then - until browned and soft, about 10 to 12 minutes. Transfer to a large bowl and puree/mash with an immersion blender (you can also use a food processor or a blender to do this.) Set aside.


Brown the turkey sausage in the same skillet. Once brown, add the puree back in, mix, and re-season as needed.

Arrange zucchini boats on the lined baking dish, drizzle with remaining tablespoon of olive oil and brush to coat. Fill the hollowed zucchini boats with about 1-2 tablespoons of marinara sauce and top with eggplant/sausage mixture, dividing equally. Top each boat with the remaining marinara. Place in the oven for 25 to 30 minutes (until boats are tender), top each with the mixture of cheese, parsley, and breadcrumbs during the last 10 minutes of cooking. Serve warm!

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