Italian Sausage Stuffed Zucchini Boats

Heat olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned.

Add the chopped onion and minced garlic to the skillet. Cook until softened, about 3-4 minutes.

While the meat is browning, prepare the zucchini. Slice each zucchini in half lengthwise.

Using a spoon or melon baller, scoop out the flesh from the center of each zucchini half to create a 'boat'.

Roughly chop the scooped-out zucchini flesh and add it to the skillet with the sausage mixture. Sauté for a few minutes.

Pour in enough marinara sauce to coat the filling, reserving the rest of the jar. Stir to combine and let it simmer for about 5 minutes.

Stir in the breadcrumbs and half of the shredded cheese until well combined.

Spoon the sausage filling evenly into each zucchini boat and arrange them in a casserole dish.

To the remaining marinara sauce in the jar, add water, cinnamon, allspice, and coriander. Secure the lid and shake well to combine.

Pour the thinned sauce into the bottom of the casserole dish, around the zucchini boats.

Top the stuffed zucchini with the remaining shredded cheese.

Bake in a preheated 400°F (200°C) oven until the zucchini is tender and the cheese is melted and bubbly, about 20-25 minutes.

Serve the zucchini boats over a bed of cooked rice, spooning some of the extra sauce from the pan over the top. Garnish with fresh parsley.