I made this last night out of one HUGE zucchini that had been hiding in my garden. I had three links of hot Italian sausage in the freezer so I used it. I didn't need the 1 tablespoon of crushed red pepper that I added, but it was still good, though a little spicy. Taking the advice of other reviewers who said the zucchini didn't get soft enough in 35 minutes, I microwaved both the chopped and the "boated" zucchini (separately) for a couple of minutes. My zucchini was so large, that it helped to steam the boats for a minute or two in the suggested chicken broth. And in response to the reviewer who said the stuffing was gooey, I was careful not to overmix it, and for the last 5 minutes of baking, I upped it to 390 degrees to make sure I got the crunch. This one is a keeper. Oh, in terms of what size and number of zucchini to use, just base it on the number of people you need to feed, and adjust the proportions of ingredients accordingly. My huge zucchini, which would have fed at least four people, worked well with the proportions listed, although I did use three links of sausage (mainly because I just wanted to use it up).
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I made this last night out of one HUGE zucchini that had been hiding in my garden. I had...