Don't feel like making boats? This meal can make a delicious skillet too. Just trim zucchini ends and cut into 1/4" slices. Cook in a medium non-stick pan over medium-high heat with 2 tsp. olive oil and 1/4 tsp. salt, stirring occasionally until lightly browned and tender, 6-8 minutes. Add to filling as desired and garnish with glaze and basil.

Trim zucchini ends, halve lengthwise, and use a spoon to scoop out insides.

Core tomato and finely chop.

Stem basil, stack leaves, roll into a long cylinder, and slice lengthwise to create very thin strips.

Place zucchini, cut-side down, on prepared baking sheet. Evenly top with 1 tsp. olive oil and 1/4 tsp. salt.

Roast in hot oven until tender, but still crisp, 14-16 minutes.

Carefully remove from oven and set aside. Preheat broiler.

While zucchini roasts, continue recipe.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add Italian sausage to hot pan. Break up into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

Add tomatoes and a pinch of salt. Stir occasionally until tomatoes are slightly softened, 2-3 minutes.

Remove from burner. Transfer filling to a heat-safe mixing bowl and stir in panko and grated cheese until combined. Filling will be hot! Use caution.

Carefully, flip zucchini cut-side up. Distribute filling evenly among zucchini halves.

Evenly top with shredded cheese.

Broil under hot broiler until shredded cheese is melted and browned, 2-3 minutes.

Don't text and broil! Keep an eye on oven as cheese may burn easily under broiler.

Carefully remove from broiler.

Plate dish as pictured on front of card, topping zucchini boats with balsamic glaze (to taste). Garnish with basil. Bon appétit!