I'm currently on my honeymoon in Italy (don't worry, this email is prescheduled, no work for me this week ;)). Buuuut, of course I wanted to give you an Italian inspired, simple and healthy meal to create while I'm gone. 

So, I found this zucchini boat recipe stuffed with italian sausage that is perfect because I'm currently in Venice, maybe even on a gondola as you're reading this, who knows?! 

I hope you have the best weekend and enjoy this delicious meal :)

• 4 whole zucchini (about 5 to 6 inches long)
• 2 tablespoons extra-virgin olive oil divided
• 1/2 pound ground Italian turkey sausage, casings removed
• 1/2 cup finely chopped red onion
• 1 large red bell pepper diced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon red pepper flakes
• 1 teaspoon minced garlic
• 2 tablespoons tomato paste
• 1/4 cup packed fresh basil leaves
• ½ cup breadcrumbs or panko
• 1/2 cup freshly grated Parmesan

1. Place a rack in the upper third of your oven. Preheat to 425°F.
2. Halve the zucchini lengthwise, scoop out the seeds, and discard the seeds. Then, scoop out the soft center flesh to create shallow zucchini “shells,” with walls about 1/2 inch thick, reserving the center flesh.
3. Arrange the zucchini shells in a baking dish. Roughly chop the center flesh and set it aside.
4. Heat 1 tablespoon olive oil in a skillet over medium-high heat, then add the sausage, onion, and bell pepper. Break apart the sausage, sautéing it together with the vegetables, until the onions are soft and the sausage is browned and fully cooked, 5 to 8 minutes. Stir in the salt, pepper, and red pepper flakes.

• Add the garlic and tomato paste and cook 1 additional minute, until tomato paste is broken down and incorporated. Add in the reserved zucchini flesh and heat through for 1 minute, then remove from the heat. Taste and add additional salt, pepper, or red pepper flakes as desired.
• Add the breadcrumbs, basil and remaining tablespoon olive oil. Pulse until combined. Add the Parmesan and pulse just until incorporated, 2 or 3 times.
• Fold half of the basil breadcrumbs into the sausage mixture. With a small spoon, mound the sausage stuffing into the shells, then sprinkle the tops of the stuffed zucchini with the remaining breadcrumbs. Roast in the oven until the zucchini is heated through and the breadcrumbs are golden, 13 to 15 minutes. Enjoy immediately.