• Preheat the oven to 375°. Spray a baking sheet with cooking spray and set aside.

FOR THE ZUCCHINI:

• Slice 4 medium zucchini lengthwise down the middle. Use a melon-baller to carefully scoop the flesh out of the zucchini and transfer to a mini prep food chopper. Pulse several times until the zucchini flesh is finely chopped. Squeeze out any excess moisture from the zucchini. Set aside.
• Heat a large skillet over medium heat and add 1 tablespoon of the olive oil. Add 1 cup onions and 2 cloves garlic and sweat the vegetables for 3-4 minutes until they're tender and translucent.
• Add the chopped zucchini, ⅛ pinch of red pepper flakes, 1 teaspoon dried oregano, ½ teaspoon saltand ¼ teaspoon black pepper and cook for an additional 3-4 minutes until very fragrant. Transfer the vegetables to a separate dish.
• Remove 1 pound Italian-style chicken sausages from their casings.
• Heat the remaining 1 tablespoon of olive oil in the skillet over medium high heat and add the sausage, breaking it up with a spoon and cooking until it's nearly cooked through. Add the zucchini and onion mixture along with ⅓ cup sun-dried tomatoes and cook, stirring constantly until the meat is browned and excess moisture has evaporated.
• Stir in ½ cup of panko breadcrumbs and fold them into the sausage mixture.
• Arrange the zucchini halves onto a rimmed baking sheet and divide the sausage filling between them. Top with ½ cup part-skim mozzarella, sprinkle of parmesan cheese and ½ cup of panko breadcrumbs.
• Bake for 20-25 minutes or until the panko is golden and crispy and the cheese has melted.
• Sprinkle with 2 tablespoons fresh parsley and serve with Marinara Sauce and Fresh herbs if desired.