Set rack in the center of the oven then preheat to 375 degrees.

Cut zucchini in half lengthwise then remove the seeds using a spoon. Doing this will leave a channel along the inside of the zucchini to hold the filling. With a potato peeler, cut a flat strip on the bottom of each zucchini half to keep them from falling over during baking. Cover zucchini with a wet paper towel then set aside.

Heat 2 Tbsp of olive oil in a large skillet over medium heat for about 2−3 minutes until it starts to shimmer. Add the onion and sauté for about 2−3 minutes until it becomes translucent. Add garlic and cook for 1−2 minutes.

Add chicken sausage and red pepper flakes to the skillet and cook for about 8−10 minutes until the sausage is brown and fully cooked. Break sausage into small, bite-sized pieces so that it will easily fit into your zucchini boats.

Drain excess fat from the pan then add puréed tomatoes, oregano and rosemary. Simmer on medium heat for about 10 minutes until most of the moisture has evaporated. You’ll want a little moisture left over when you put the zucchini boats in the oven.

Remove skillet from heat and stir in the breadcrumbs and ½ cup of Parmesan cheese, then season with salt and pepper to taste.

Brush the zucchini boats with olive oil then fill with equal amounts of filling. Place boats onto a baking dish then sprinkle with fresh chopped basil followed by remaining ½ cup of Parmesan cheese. Placing the cheese on top of your fresh herbs will protect the basil from burning in the oven.

Bake zucchini boats uncovered for 30 minutes or until they’re hot and bubbling then serve immediately. Enjoy!