Stuffed Zucchini with Chicken Sausage

2 zucchini, ends trimmed

3 tablespoons olive oil

2 links Italian-style chicken sausage, casings removed

2 teaspoons crushed red pepper flakes

salt and ground black pepper to taste

½ sweet onion (such as Vidalia®), chopped

3 cloves garlic, chopped

1 (14.5 ounce) can whole peeled tomatoes, drained and chopped

½ cup dry bread crumbs

¼ cup grated Parmesan cheese

1 tablespoon chopped fresh basil

Preheat oven to 375 degrees F (190 degrees C).

Cut a lengthwise 3/4-inch thick slice from each zucchini. Retain the lengthwise slices. With a spoon, scoop out the flesh, leaving a shell intact all around the zucchini. Discard or save the flesh for another use. Chop up the retained lengthwise slices of zucchini.

Heat the olive oil in a skillet over medium heat, and cook the chicken sausage, breaking the meat up as it cooks, until the sausage has begun to brown, about 8 minutes. Sprinkle in the crushed red pepper flakes, and season with salt and black pepper. Stir in the chopped zucchini, onion, and garlic, and cook until the onion is translucent, about 5 minutes. Scrape the sausage mixture into a bowl, and stir in the tomatoes, bread crumbs, Parmesan cheese, and basil until the stuffing is thoroughly combined.

Lightly stuff the zucchini boats with the stuffing, place the zucchini into a baking dish, and bake until thoroughly heated through and beginning to brown on top, about 30 minutes.