1cupshredded firm mozzarella/ gruyere or fontal cheese(120 grams)
1/2cupparmesan cheese freshly grated (50 grams)
*the amount of sausage is 1/2 cup cooked (65 grams)
1- 1 1/2tablespoonsolive oil
2tablespoonsfreshly grated parmesan cheese
Pre-heat oven to 400F (200C). Lightly drizzle a medium size baking pan with 1 - 1 1/2 tablespoon of olive oil.
Trim the ends off the zucchini, then cook in salted boiling water for approximately 10-15 minutes (tender but not mushy) then drain and emerge in cold water. When cool enough to handle slice down the middle lengthwise and remove the pulp with a small spoon, chop the pulp and set aside. Place the zucchini boats cut side up on prepared baking pan.
In a small frying pan add 1 tablespoon of olive oil, remove the casing from the sausages and break into small pieces, fry until golden. Drain on a paper towel.
In a medium bowl gently mix together the zucchini pulp, Italian sausage, eggs, bread crumbs, mascarpone, salt, pepper, parsley, mozzarella and parmesan.
Fill the zucchini boats with the mixture, sprinkle with parmesan cheese and drizzle with olive oil. Bake for approximately 20 minutes. Serve immediately. Enjoy.
You can also use 1/4 cup whole cream but then only use 1 egg.