Let’s set sail to delicious with these stuffed zucchini boats teeming with sausage, veggies and cheese!
Brimming with browned sausage and veggies and topped with cheese, they make the perfect low-carb meal.
– zucchini – extra virgin olive oil – green pepper – onion – mushrooms – garlic – sweet sausage, – diced tomatoes – Italian seasoning – Kosher salt and black pepper – parmesan cheese, grated – mozzarella
Halve each zucchini lenghtwise and scoop out the centers of each half to about 1/4 inch thickness and discard the centers.
Heat the oil in a large skillet over med/high heat and add the pepper and onion.
Add the mushrooms and saute until softened, about 3-4 mins. Add the garlic and saute one more min.
Add the crumbled sausage to the pan and cook, stirring frequently, until browned, about 10 mins.
Stir in the diced tomatoes, Italian seasoning and season with salt and pepper.
Stir in the parmesan cheese. Taste, and adjust seasoning if necessary.
Spoon the sausage mixture into the zucchini boats and top with the shredded mozzrella cheese.
Bake for until the zuccnini is soft and the top is golden brown, 20-25 mins.
WHAT SHOULD I MAKE FOR