• Preheat the oven to 375°F. Line a baking pan with parchment paper and brush with olive oil.
  extra-virgin olive oil
• Wash zucchini and trim the ends from the zucchini and cut them in half lengthwise. Scoop out the inside of each zucchini half with a small spoon leaving a little less than 1/4 inch on the sides. Chop the pulp and set aside.
  4 medium zucchini
• Sprinkle the zucchini halves with salt and pepper, transfer to the prepared baking sheet and bake for 6 minutes.
  Salt and pepper to taste

For stuffing

• Meanwhile, heat the butter in a large skillet over medium heat. Add onion and sauté until soft and translucent, about 5 minutes. Add the garlic and chopped zucchini pulp and continue cooking for 3 more minutes.

  Slip each sausage out of its casing and add to skillet. Crumble up the sausage with a spatula, combining with the vegetables while sautéing. Cook for 15 more minutes.

  Remove from the heat and mix in the eggs.
  2 tablespoons butter, 1 onion, 1 clove garlic, 1 pound Italian sweet sausage, 2 eggs

Assemble and bake

• Spoon mixture into each zucchini boat, top with cheese and bake for 25 minutes. Serve with Italian Red Sauce.
  1 cup Gruyere cheese, Italian Red Sauce