Step 1

Hollow out the zucchini. Cut 4 zucchini in half lengthwise, no need to trim the ends. Using a small spoon or melon baller, carefully scoop out the flesh of the zucchini, leaving a 1/4-inch thick shell to form zucchini boats.

Step 2

Drain the zucchini flesh. Finely chop 1 cup of the zucchini flesh (discard the remaining flesh). Place in a fine-mesh strainer, sprinkle with 1/4 teaspoon of the kosher salt, and toss to combine. Set the strainer over a bowl or in the sink to let the zucchini drain.

Step 3

Season the zucchini boats. Season the cut side of the zucchini boats with 1/4 teaspoon of the kosher salt. Flip them over onto a plate or rimmed baking sheet and set aside so they release liquid.

Step 4

Make the tomato sauce. Place 2 cups cherry tomatoes, 4 tablespoons unsalted butter, and 1/4 teaspoon of the kosher salt in the bowl of a food processor fitted with the blade attachment. Pulse until the tomatoes are chopped very finely (almost smooth) and the butter is in very small chunks, about 20 (1-second) pulses.

Step 5

Make the breadcrumb topping. Finely grate 1/2 ounce Parmesan cheese (about 1/4 packed cup). Place in a medium bowl, then add 1 cup panko and 1 tablespoon of the olive oil. Stir with a fork until well combined and there are no visible chunks.

Step 6

Prepare the remaining ingredients. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Press the zucchini flesh against the side of the strainer to squeeze out as much liquid as possible. Finely chop 1 medium shallot and 2 garlic cloves, and place both in the strainer with the zucchini flesh. Finely chop 1/4 cup fresh parsley leaves and 4 fresh basil leaves (about 2 tablespoons total chopped herbs) and place in a large bowl. Finely grate the zest of 1/2 medium lemon into the bowl (reserve the remaining lemon for another use).

Step 7

Cook the sausage. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Remove the casings from 8 ounces Italian sausage if needed, then add to the pan. Break the sausage up into very small chunks with a wooden spoon and cook until browned on the bottom, 5 to 7 minutes.

Step 8

Add the aromatics and zucchini. Add the shallot, garlic, zucchini flesh, and a pinch of kosher salt. Cook until the sausage is cooked through and the shallots are translucent, about 3 minutes. Transfer to the bowl with the herbs.

Step 9

Finish the filling. Add 1/4 cup of the panko mixture and 1/4 teaspoon of the kosher salt to the sausage mixture and stir to combine.

Step 10

Egg wash the zucchini. Place 1 large egg in a small bowl and whisk with a fork to break it up. Pat the zucchini boats dry with a paper towel. Sprinkle the cut sides with the remaining 1/2 teaspoon kosher salt. Brush the egg on the cut sides. Pour the remaining egg into the sausage mixture and stir to combine.

Step 11

Fill the zucchini boats. Fill the zucchini boats with sausage mixture, pressing it in to pack tightly.

Step 12

Top with the Parmesan breadcrumbs. Sprinkle the zucchini boats with the panko cheese mixture and press it onto the filling to adhere.

Step 13

Assemble on a baking sheet. Pour the sauce onto a large rimmed baking sheet and spread into an even layer. Gently place the zucchini boats on top of the sauce.

Step 14

Bake the zucchini boats. Bake until the zucchini shells are tender and the sauce on the edges of the baking sheet starts to brown, 20 to 25 minutes. Transfer the zucchini boats to plates. Stir the sauce on the baking sheet, then taste and season with salt as needed. Serve the sauce with the zucchini boats.