Stuffed with delicious sausage, rice and vegetables, these zucchini boats are sure to be a hit with dinner guests.
Preheat oven to 400°F. In small saucepan, cook rice according to package directions; set aside.
Meanwhile, using small spoon or melon baller, scoop out zucchini pulp, leaving border all around. Chop zucchini pulp; set aside.
Heat oil in large skillet set over medium heat; cook sausage, garlic, bell pepper, chopped zucchini, olives, 1 1/2 tsp salt, 1 1/2 tsp pepper, paprika and adobo seasoning, breaking up with wooden spoon, for 8 to 10 minutes or until sausage is browned. Stir in cooked rice, 1/2 cup tomato sauce and lemon juice.
Season zucchini halves with remining salt and pepper; spoon remaining tomato sauce evenly into zucchini halves. Top with sausage mixture. Arrange in small parchment paper–lined baking dish. Cover with foil; bake for 18 to 20 minutes or until zucchini are tender.
Remove from oven; remove foil. Scatter mozzarella over top; broil for 2 to 3 minutes or until cheese is melted and golden. Sprinkle with parsley.
Substitute ground beef, pork, or chorizo sausage for Italian sausage if desired.