1. 2 medium zucchinis
2. 1 teaspoon dried Italian seasoning
3. salt and pepper to taste
4. ½ teaspoon chilli flakes
5. 2 teaspoons olive oil
6. 2 Italian sausage casings removed
7. 1 small red onion finely diced
8. 1 teaspoon minced garlic
9. ½ cup passata
10. 4 slices Prosciutto
11. 1 cup shredded mozzarella cheese
12. 1 tablespoon chopped parsley
13. cooking spray
1. Onion: Dice finely
2. Garlic: Dice finely
3. Italian Sausage: Remove casting
Ø Preheat the oven to 200 degrees Celsius.
Ø Cut the zucchini in half lengthwise, then trim off the stem ends. Use a melon baller to carefully scoop the flesh out of the zucchinis.
Ø Sprinkle a pinch of Italian seasoning, salt and pepper over the zucchini shells. Arrange the zucchini in the baking dish.
Ø Heat the olive oil in a large pan over medium high heat.
Ø Add the onion and cook for about 4- 5 minutes or until onion is softened. Add the garlic and cook for 30 seconds.
Ø Add the sausage and cook for 4-5 minutes, breaking up the meat with a spatula.
Ø Season the sausage mixture with Italian Seasoning, Chilli flakes, salt and pepper.
Ø Pour the passata into the pan and bring to a simmer; cook for 5 minutes.
Ø Spoon the mixture evenly into the zucchini shells and arrange the Prosciutto on top.
Ø Then top with the shredded cheese.
Ø Bake for 25-30 minutes until zucchini is tender and cheese is melted and golden brown.
Ø Sprinkle with parsley and some parmesan then serve.