Italian Stuffed Zucchini

Preheat the oven to 425°F. Halve the zucchinis lengthwise. Using a spoon, scoop the seeds out to form “boats.” Place cut side down on a baking sheet and coat with 2 tsp olive oil and a pinch of salt and pepper. Roast the zucchini until just tender, about 10 to 14 minutes.

Add half the sour cream (reserving the other half for the Crispy Black Bean Tacos) to a medium bowl. Pick the basil leaves and roughly chop. Add just half the chopped basil, a pinch of salt, and 1 tbsp olive oil to the bowl. Stir the basil crema just 2 to 3 times—the oil shouldn’t mix in completely.

Peel and mince the shallot. Peel and mince 2 cloves garlic. Chop the tomato. Remove the casing from the Italian sausage. Crumble the sausage with your hands.

Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the crumbled sausage and cook, tossing occasionally, until crispy and well-browned, about 5 to 7 minutes. Add the minced shallot, minced garlic, dried oregano, and as many of the red chile flakes as you’d like. Cook, stirring constantly, until fragrant, about 1 minute. Add the chopped tomato and cook until hot, about 1 minute more.

Add the panko breadcrumbs and remaining basil to the skillet and season well with salt and pepper. Flip the zucchini on the baking sheet. Using your hands, loosely “stuff” them with the sausage stuffing. Place in the oven to bake until lightly browned on top, about 5 to 7 minutes.

Destem the kale and roughly chop the leaves. Return the large skillet to medium-high heat with 1 tsp olive oil. Once hot, add the chopped kale and a pinch of salt and pepper and cook until wilted, about 2 to 3 minutes. Spread the basil crema onto the bottom of large plates. Top with sautéed kale and Italian stuffed zucchini.