Pre-heat oven to 400F (200C). Lightly drizzle a medium size baking pan with 1 - 1½ 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.
Notes
You can also use 1/4 cup whole cream but then only use 1 egg.The stuffed zucchini should be kept in the fridge in an airtight container for three to four days. Freezing baked zucchini is probably not a good idea because the zucchini will get soggy.Although freezing the stuffing is a great idea. Make the stuffing (without the zucchini pulp) place in an airtight container and freeze, it will keep for up to 3 months.Thaw the stuffing in the fridge then just fold in the zucchini pulp when ready to bake.