Stuffed Zucchini Boats With Tomato Salad

• 4 large zucchini, halved lengthwise (about 3 pounds)
• Cooking spray
• 1 cup chopped onion
• 8 ounces hot turkey Italian sausage, casings removed
• 3/8 teaspoon kosher salt, divided
• 1 1/2 ounces whole-grain bread, torn into small pieces
• 5 ounces fresh mozzarella cheese, torn into small pieces and divided
• 2 1/2 teaspoons olive oil, divided
• 2 cups cherry tomatoes, halved
• 1/4 cup thinly sliced basil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon freshly ground black pepper

1. Preheat broiler to high.
2. Using a spoon, remove zucchini pulp, leaving a 1/4-inch-thick shell. Coarsely chop pulp, reserving 2 cups; discard remaining pulp. Place zucchini halves in a large microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH for 4 minutes; let stand, covered, until time to stuff.
3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and sausage to pan; cook 4 minutes or until done, stirring to crumble sausage. Stir in reserved 2 cups zucchini pulp. Place zucchini halves on a jelly-roll pan; sprinkle with 1/4 teaspoon salt. Divide sausage mixture evenly among zucchini halves.
4. Place bread in a mini food processor; pulse 5 to 6 times or until coarse crumbs form. Add 2 ounces cheese and 1 teaspoon oil; pulse to combine. Top zucchini halves with bread mixture. Broil 1 to 2 minutes or until cheese melts and breadcrumbs begin to brown.
5. Combine remaining 3 ounces cheese, tomatoes, and basil in a bowl; toss to combine. Combine remaining 1/8 teaspoon salt, remaining 1 1/2 teaspoons oil, vinegar, and pepper in a small bowl, stirring with a whisk. Drizzle over tomato mixture; toss to coat. Serve with zucchini boats.

zucchini, cooking spray, onion, sausage, kosher salt, bread, mozzarella cheese, olive oil, cherry tomatoes, basil, balsamic vinegar, freshly ground black pepper

Taken from www.myrecipes.com/recipe/stuffed-zucchini-boats-tomato-salad (may not work)