Zucchini Boats 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

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Zucchini Boats

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.

 

Zucchini Boats

 

Zucchini Boats

 

Zucchini Boats

 

Zucchini Boats

 

Zucchini Boats

 

Zucchini Boats
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