4 Small to medium-size zucchini, stem ends removed and cut in half lengthwise
1-1/2 tsp Italian seasonings, DIVIDED
12 oz TURKEY BREAKFAST SAUSAGE
1/2 c chopped onion
1 c seeded and chopped green bell pepper
1/4 c Italian flavored dry bread crumbs
1/2 tsp freshly ground black pepper
1 Large egg, beaten
2/3 c PLUS 2 tbsp shredded Parmesan cheese, DIVIDED
Scoop out the insides of the zucchini halves with a small grapefruit spoon, leaving about 1/4-inch shell and reserving the pulp. Drain zucchini pulp in a colander. Lightly sprinkle zucchini shells with 1/2 teaspoon Italian seasonings.
Heat a large nonstick skillet over medium heat. Add sausage and break up sausage into small pieces with a wooden spoon. Cook until sausage pieces are brown and no pink color remains. Spoon sausage into a large bowl, crumbling any remaining large pieces.
Over medium heat, add onion and bell pepper to pan drippings in hot skillet and sauté until they are soft, stirring frequently.
Chop reserved zucchini pulp into small pieces. Add zucchini pulp to skillet and cook until moisture evaporates. Remove from heat and stir in bread crumbs, remaining 1 teaspoon Italian seasonings and pepper.
Add vegetable mixture, egg and 2/3 cup cheese to the cooled sausage. Gently mix all ingredients together.
Fill zucchini shells with sausage mixture.
Spray a 9x12-inch baking dish with nonstick cooking spray. Place the stuffed zucchini shells in baking dish.
Bake in a preheated 350 degree F oven for 20-22 minutes or until zucchini shells are soft and the internal temperature of the sausage mixture registers 165 degrees F. Remove from oven and lightly sprinkle remaining cheese over sausage. Return to oven and bake 1 minute.