> 1 lb Italian chicken sausages
> 1 tbsp olive oil
> 1 (12 oz) pkg fajita-mix peppers and onions
> 4 medium zucchini
> 1 cup marinara sauce
> 1/3 cup finely shredded Parmesan cheese
Preheat the oven to 400°F. Remove the sausage meat from the casing.
In a large nonstick skillet, heat the oil on medium-high. Add sausage and cook 3–4 min., until almost fully cooked, breaking up with back of a spoon. Add the peppers and onions. Season with salt. Cook 5 min., until vegetables are almost tender and sausage is cooked, stirring occasionally.
Meanwhile, slice the zucchini in half lengthwise. Use a melon baller or grapefruit spoon to scoop out the flesh. Arrange cavity sides up on a foil-lined baking sheet. Season with salt and pepper.
Add the marinara to the skillet and heat to a boil. Reduce heat and simmer 1–2 min. Divide the filling among zucchini halves. Top with cheese. Bake 10–12 min., until zucchini is tender.