3large zucchinihalved lengthwise and flesh cleaned out halfway
3turkey sausage links
½yellow oniondiced
4ounce(113g)button mushroomssliced
1cup(236ml)tomato puree
Salt and pepperto taste
Shredded cheeseany kind to sprinkle on top
Instructions
Preheat oven to 350 °F (177 °C). Grease a large baking sheet, set aside.
In a large skillet over medium high heat, brown the turkey sausage until all cooked through, about 5-7 minutes. Then throw in the onions and mushrooms and cook until soft. Pour the tomato puree in and let simmer for 5 minutes. Salt and pepper, to taste.
In the meantime, while filling is simmering, take your zucchini and cut the ends off and cut in half, lengthwise. Take a spoon and scrape out the insides, but keep some flesh in there so the boats don't collapse. It's up to you whether or not you want to throw in the scraped out flesh into the filling, I didn't.
When filling is done, gently spoon the filling into the boats you just made. Place in prepared baking sheet side by side.
Sprinkle a heaping amount of cheese on top and bake for 30 minutes.