Three Cheese Stuffed Zucchini

This past week was a busy one for me. Most nights I had evening plans so I didn't want to make a lot of meals that would be sitting in my fridge. Instead of making my Zucchini Sausage Bake I decided to make a smaller, more compact version of it. These three cheese stuffed zucchini were perfect for a quick dinner and a delicious lunch. I paired it with a light salad and fresh fruit for dessert. It was light yet very filling and extremely satisfying. This recipe is for 1 zucchini and I had 1/2 of the zucchini as a serving. Just adjust the ingredients as needed to make multiple servings. 

Three Cheese Stuffed Zucchini 
1 Italian Turkey Sausage Links
1 Zucchini
1/2 Cup Ricotta Cheese
1/4 Cup Mozzarella Cheese, shredded
1 Tablespoon Parmesan Cheese, shredded
1 Tablespoon Sun-dried Tomatoes, chopped
1 Clove of Garlic, minced
1 Tablespoon Fresh Basil, chopped
Salt and Pepper
1/2 Cup Tomato Sauce

Start by cutting the zucchini in half lengthwise and scooping out the inside to make a "boat". Set aside until ready to use. Preheat the oven to 350 degrees. Remove the sausage from the casing and brown in a large pan until cooked through. Transfer to a large bowl and add in the 3 cheeses, sun-dried tomatoes and half the basil. Stir to combine. Season with salt and pepper to taste. Divide the cheese and sausage mixture in half and stuff each half of the zucchini. Top with a little more mozzarella and bake for 25 minutes. Remove from oven and top each half with 1/4 cup tomato sauce and a sprinkle of Parmesan cheese. Broil until sauce starts to bubble and cheese starts to brown. Let the zucchini cool for a few minutes and top with the remaining basil. Serve and enjoy!