Delicious Stuffed Zucchini

DELICIOUS STUFFED ZUCCHINI
6 medium zucchini
3 T. olive oil, divided
1 lb. mild or spicy Italian sausage
1 small red bell pepper, diced
2 T. minced garlic
¼ t. crushed red pepper flakes, or to taste
Kosher salt, black pepper to taste
1 T. chopped fresh oregano, extra oregano for garnish
2 T. chopped fresh basil, plus more for garnish
2 c. good quality marinara sauce
1 c. shredded mozzarella cheese
½ c. grated parmesan cheese, divided
½ c. panko breadcrumbs

1. Preheat oven 425.
2. Have zucchini lengthwise. Using spoon, scoop out interior of zucchini (reserve the flesh). Leave ¼” thick order around edges.
3. Arrange zucchini boats on parchment-lined rimmed baking sheet.
4. Chop reserved zucchini flesh and set aside.
5. Heat 2 T oil in large skillet.
6. Add sausage and cook, stirring to break up sausage, until browned and crumbly, about 5-6 minutes.
7. Add chopped zucchini flesh, bell pepper, garlic, red pepper flakes, salt and pepper.
8. Cook until softened, about 5 minutes.
9. Remove skillet from heat.
10. Stir in oregano, basil and marinara. Let cool for 5 minutes. Taste for seasoning.
11. Stir in mozzarella and ¼ c. parmesan.
12. Divide mixture evenly among the zucchini boats.
13. Stir together the panko breadcrumbs, remaining parmesan and 1 T. olive oil in bowl.
14. Sprinkle evenly on top of each zucchini.
15. Bake in middle rack of oven until breadcrumbs are golden brown, cheese melted and zucchini is tender, about 20 minutes.
16. Top with additional herbs.