Preheat your oven to 175°C or about 350°F. Then brush clean your chanterelles. I use a medium bristle paintbrush but whatever you have is probably fine. Chop them up along with the pork sausage and shallots.
In a skillet on low heat, add the butter and mushrooms, sausage, and shallots. Let simmer and soften. While this is happening, halve your zucchini and scoop out the insides using a spoon. Take about half of the filling and add it to the simmering pan. Add salt and pepper to taste.
Let cook until everything is soft and fragrant, about 5 minutes. Then turn off the heat and scoop the filling into the hollowed out zucchini boats. Grate over the parmesan cheese until a good layer is created, then drizzle some olive oil and place in the oven on a foil lined baking tray for 30 minutes.
Remove from the oven, grate over some more cheese if you desire, and serve your finished pork and chanterelle stuffed zucchini hot!