1. Prepare Oven, Pan, and Zucchini:

• Gather all your ingredients. Preheat the oven to 350°F (175°C).
• Lightly grease a 9×13-inch baking pan or casserole dish.
• Wash the zucchini. Trim off the stem ends from each zucchini. Slice each zucchini in half lengthwise.
• Using a spoon or a melon baller, carefully scoop out the seeds and some of the fleshy pulp from the center of each zucchini half, leaving about a 1/4 to 1/2-inch thick shell or “boat.”
• Place the scooped-out zucchini pulp into a large mixing bowl. Don’t discard it – it’s going into the stuffing!

2. Make the Sausage Stuffing:

• To the large bowl containing the scooped-out zucchini pulp, add the pork sausage (remove from casings if using links), dry bread crumbs, grated Parmesan cheese, and minced garlic.
• Season with salt and pepper to your taste.
• Using your hands or a sturdy spoon, mix all these ingredients together until they are well combined.

3. Stuff Zucchini Boats and Arrange in Pan:

• Carefully spoon the prepared sausage mixture generously into each hollowed-out zucchini boat, mounding it slightly.
• Arrange the stuffed zucchini boats snugly in the prepared 9×13-inch baking pan.

4. Add Sauce and Bake Covered:

• Pour the spaghetti sauce evenly over and around the stuffed zucchini boats in the pan.
• Cover the baking pan tightly with aluminum foil. This traps steam and helps the zucchini and stuffing cook through.
• Place the covered pan in the preheated oven. Bake for 45 minutes. The sausage should be browned and cooked through, and the zucchini should be starting to get tender.

5. Add Mozzarella and Bake Uncovered:

• Carefully remove the aluminum foil from the baking pan (watch for hot steam!).
• Sprinkle the shredded mozzarella cheese evenly over the top of the stuffed zucchini boats.
• Return the pan uncovered to the oven.
• Continue to bake for about 15 minutes more, or until the mozzarella cheese is melted, bubbly, and lightly golden brown, and the zucchini is fully tender when pierced with a fork.

6. Rest and Serve:

• Let the Stuffed Zucchini cool in the pan for a few minutes (5-10 minutes) before serving. This allows the filling and sauce to set slightly.
• Carefully lift the stuffed zucchini boats onto plates, spooning some of the extra sauce from the pan over them if desired. Garnish with fresh parsley, if you like. Serve warm.