1. Preheat the oven to 375°F. Line a baking sheet with foil or parchment paper for easy cleanup.

2. Cut the zucchini in half lengthwise. Using a small spoon, scoop out the seeds and flesh from the inside of the zucchini. If desired, chop up what you scooped out and reserve it for the sauce or another use.

3. Sprinkle the zucchini lightly with salt and set them aside while you prepare the sauce.

4. Remove the casings from the outside of the sausages. Sauté the sausage meat at medium-high heat for about seven minutes or until it’s no longer pink. Break up and crumble the pieces as it cooks. Drain off any fat.

5. Add the garlic (and reserved chopped zucchini if using) to the pan. Sauté for about one minute. Add the tomato sauce and Italian seasoning herb mix to the pan. Reduce the heat to low and let it simmer for about five minutes.

6. Taste the sauce and add a pinch of salt if desired. Note that your sausage may be salty, and you’ve salted the zucchini boats, so you may not need much or any additional salt.

7. Pat the insides of the zucchini boats dry with a paper towel. Lay them on the baking pan, cut side up.

8. Assemble the zucchini boats: Spoon some of the meat sauce into each piece of zucchini. Sprinkle mozzarella cheese evenly over each piece. Add any toppings as desired.

9. Bake the zucchini boats for 20 minutes or until the zucchini is tender and the cheese is melty. Top with shredded basil after you remove them from the oven.