Cut ¼ of each zucchini off lengthwise; finely chop 2 tops and set aside. Remove the inner flesh from zucchini leaving about ¼-inch shell on the bottom and sides; discard flesh and remaining 2 tops.
In large skillet over medium-high heat, cook and crumble sausage, chopped zucchini, onions, peppers, garlic and pepper flakes until sausage is no longer pink; drain. Stir in pasta sauce, ½ cup cheese, bread crumbs and parsley; salt and pepper to taste.
Divide filling among zucchini; place in a greased 8x8-inch baking dish. Top with remaining cheese. Bake in a preheated 350°F oven 30 minutes or until zucchini is tender and golden brown on top. Serve with additional pasta sauce, if desired.
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