-
1
Prepare zucchini by scooping out the insides, leaving a 1/4 inch shell.
-
2
If using round zucchini, cut a thin slice off the bottom so they won't roll and cut off the top 1/3 of zucchini, removing the stem and saving the remaining top.
-
3
If using regular zucchini, trim the stem end and bottom end and cut in half, then scoop out the center.
-
4
Dice the inside of the zucchinis (and top part from round zucchini if using them).
-
5
Saute' onions and garlic in olive oil over medium heat until wilted but not browned, about 10 minutes.
-
6
Add both peppers, tomatoes, and zucchini insides (and top) and saute' for about 10 minutes more.
-
7
Remove sausage from its casings and brown over medium heat for 10 to 15 minutes, breaking the sausage into small pieces while it cooks.
-
8
When it is done, I like to drain it in a colander and run hot water over it to remove as much grease as possible.
-
9
Add sausage to saute'd vegetable mixture along with 2 T of the basil.
-
10
Add salt and pepper to taste.
-
11
Spray a baking dish with cooking spray.
-
12
Stuff zucchini with about half of the vegetable/sausage mixture and place in prepared pan.
-
13
Add tomato sauce to remaining vegetable/sausage mixture, along with the oregano and remaining basil and simmer over medium to low heat for 30 minutes.
-
14
Top each zucchini with about 1/2 C of the sauce and sprinkle with Parmesan cheese and mozzarella.
-
15
Cover and bake at 350 degrees for 1 hour.
-
16
Prepare pasta according to package directions and drain.
-
17
When zucchini are done, top with an additional sprinkle of mozzarella cheese, arrange on a plate with a portion of pasta and sauce and serve with additional Parmesan cheese if desired.
