Stuffed Zucchini

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  4 Zucchini(784g)
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  2 tbsp Olive oil

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

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  0.5 lbs Turkey Breakfast Sausage
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  0.5 cup Yellow Onion
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  1 Bell Pepper(119g)
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  0.5 tsp 1/2 teaspoon kosher salt
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  0.3 tsp 1/4 teaspoon ground black pepper
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  0.1 tsp Red pepper flakes
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  1 tsp Garlic
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  2 tbsp Tomato Paste
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  0.3 cup Basil, Fresh
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  2 Bread, Whole Wheat, Sliced(64g)
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  0.5 cup Parmesan Cheese

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

Instructions

1. 1Preheat oven to 375°F. Halve all 4 zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon, creating shells about 1/2 inch thick. Roughly chop the reserved flesh and set aside.
2. 2Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 1/2 pound ground Italian turkey sausage, 1/2 cup red onion, and diced red bell pepper. Break apart the sausage with a wooden spoon and cook 5–8 minutes until the onion is soft and sausage is no longer pink.
3. 3Stir in 1 teaspoon minced garlic, 1/8 teaspoon red pepper flakes, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Add 2 tablespoons tomato paste and cook 1 minute, stirring until incorporated. Fold in the reserved zucchini flesh and cook 1 more minute until heated through. Remove from heat.
4. 4Tear the 2 slices of whole wheat bread into pieces and pulse in a food processor with the 1/4 cup fresh basil leaves and remaining 1 tablespoon olive oil until coarse crumbs form. Add 1/2 cup grated Parmesan and pulse 2–3 times until just combined.
5. 5Fold half of the breadcrumb mixture into the sausage filling. Arrange the zucchini shells in a baking dish and mound the filling evenly into each shell. Top with the remaining breadcrumb mixture.
6. 6Cover the baking dish with foil and bake at 375°F for 10–12 minutes until the zucchini shells are just tender when pierced with a fork. Remove the foil, increase oven to 400°F, and bake 3–5 minutes more until the topping is golden brown.
7. 7Let cool 5 minutes, then divide the stuffed zucchini evenly into 4 airtight meal-prep containers. Refrigerate for up to 4 days.