Posted Aug 28th, 2017
2 zucchini (about 8 inches long)
1/2 lb Italian sausage
1/2 cup onion, chopped
1/2 cup carrot, chopped
2 Tablespoons Clearly Organic Sunflower Oil
Salt and pepper to taste
1/4 cup cherry tomatoes, halved
2 oz cream cheese
1/4 cup Clearly Organic Marinara Sauce
1/2 cup mozzarella cheese, shredded
2 Tablespoons fresh basil, chopped
Trim the ends off the zucchini and cut in half lengthwise. Scoop out pulp leaving about a 1/2 inch in the shell. Save pulp for sautéing with vegetables. Place zucchini boats on a baking sheet and lightly sprinkle with sunflower oil and salt & pepper. Use hands to evenly coat zucchini with oil and seasoning.
Preheat oven to 350 degrees. In a skillet add chopped pulp, onion, carrot, sunflower oil and salt & pepper. Sauté over medium heat while stirring for about 5 minutes. Add Italian sausage continue cooking for 5-8 minutes until sausage is browned and onions are translucent. Add cream cheese and stir to evenly distribute. Remove mixture from heat. Let cool for a 5 minutes then load zucchini boats. Top each boat with marina sauce and mozzarella cheese. Bake in preheated oven for 25 minutes. Then turn on broil and broil for an additional 5 minutes. Let cool for 5 minutes then top with fresh basil before serving.