Preheat oven to 400F. Cut zucchinis in half lengthwise. Scoop out the inside of each zucchini, leaving about 1/4 inch of flesh. You can discard zucchini insides or save for another use.
Set zucchinis into baking dish; add chicken broth in the bottom.
Place tomatoes in a large bowl with parmesan cheese and 2/3 of the olive oil. Add salt and pepper to taste. Stir to combine.
In a large skillet over medium-high heat, heat remaining oil. Chop the onion, then add it to the skillet and saute until translucent.
Add garlic, paprika, cayenne, oregano, and thyme. Sauté for another minute. Add sausage and cook while breaking apart with a wooden spoon until no longer pink (about 4 minutes).
Remove from heat, combine with tomato mixture, and add salt and pepper to taste.
Spoon the mixture into the zucchinis. Bake for 25 minutes.
Meanwhile, chop parsley, then mix it together with the mozzarella.
Remove baking dish from oven and sprinkle each zucchini boat with the cheese parsley mixture. If you\'d like to freeze the zucchini for another time, do so now. Otherwise, return zucchini to the oven and cook an additional 5 minutes, or until cheese is melted and bubbly.
Remove from the oven and allow the zucchinis to cool about 5 minutes before serving.
To reheat from frozen, place covered dish in a cold oven. Turn heat to 375F, and bake at until hot in center, about 45 minutes. Before removing from oven, turn oven to broil and finish for 1-2 minutes allowing the cheese to brown slightly, watching the whole time to prevent burning.
This was really good! I have made this before, so this time I just chopped the zucchini and cook it all in the skillet and served with the cheese on top!