Stuffed Zucchini

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  Zucchini
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Turkey Breakfast Sausage(227g)
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  Yellow Onion(120g)
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  Bell Pepper
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  1/2 teaspoon kosher salt
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  1/4 teaspoon ground black pepper
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  Red pepper flakes(1g)
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  Garlic(5g)
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  Tomato Paste(30g)
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  Basil, Fresh(60g)
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  Bread, Whole Wheat, Sliced
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Halve the zucchini lengthwise, scoop out and discard the seeds, then scoop out the soft center flesh to create shells with walls about 1/2 inch thick. Roughly chop the reserved center flesh and set aside.
2. 2Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the turkey breakfast sausage, onion, and bell pepper. Break apart the sausage with a wooden spoon, cooking 5–8 minutes until the onions are soft and the sausage is no longer pink and fully cooked. Stir in red pepper flakes.
3. 3Add the fresh garlic and tomato paste to the skillet, cook 1 minute over medium-high heat until the tomato paste is broken down and incorporated. Add the reserved zucchini flesh, stir, and cook 1 minute over medium heat until heated through. Remove from heat and taste for seasoning.
4. 4Toast the whole wheat bread slices lightly, tear into large pieces, and pulse in a food processor with the fresh basil and remaining 1 tablespoon olive oil until large crumbs form. Add the grated Parmesan and pulse 2–3 times until just incorporated.
5. 5Fold half of the basil breadcrumb mixture into the sausage filling. Arrange the zucchini shells in a baking dish, mound the sausage stuffing into each shell with a small spoon, then top with the remaining breadcrumbs.
6. 6Cover the baking dish with foil and bake at 375°F for 10–12 minutes until the zucchini is tender. Remove foil, increase heat to 400°F, and bake 3–5 minutes more until the breadcrumb topping is golden brown.
7. 7Remove from heat and let cool slightly, about 5 minutes.
8. 8Divide the stuffed zucchini evenly into 4 airtight containers while still warm. Store in the refrigerator for up to 4 days.