1poundground Italian sausagesweet or hot, whichever you like
2cupsshredded mozzarella cheese
Preheat your grill to High (400-450 degrees F). Place a 12 inch cast iron skillet on your grill and allow that to preheat as well.
Cook the ground sausage in the skillet until golden brown. Drain off the rendered fat and then stir in the softened cream cheese until evenly incorporated with the sausage.
Use a spoon to scrape out and discard the seeds and pulp from inside the zucchini to form the boat shape. Spoon the cream cheese sausage mixture into each of the zucchini boats. Spread about 1/2 Tablespoon of basil pesto on top of the sausage mixture in each boat. Sprinkle each boat with 1/4 cup of the shredded mozzarella.
Place the stuffed zucchini boats onto the grill and close the lid. Grill for 4-5 minutes, then rotate the boats around the grill to avoid any hot spots. Close the lid and grill for 4-5 more minutes. You want the cheese to be melty and the zucchini to be tender-crisp. It should be softened, but still firm enough to remove from the grill to your serving tray without falling apart.
Optional: top with chopped Italian parsley before serving.