Here is the recipe for the Stuffed Zucchini Boats we made today at market (see live demo below). Come and see us UNC Wellness Center NW Cary next Sunday 10-2pm to see what we are cooking up next! #eatlocal
Stuffed Zucchini Boats
• 3 medium zucchini • Sausage (Hot/Mild Italian) • 1 Onion • salt & pepper • fresh herbs • 2 cloves of garlic, minced • fresh tomatoes (or 15 oz can of diced tomatoes, undrained) • 1 cup mozzarella cheese, shredded
1. Preheat oven to 375 degrees. 2. Cut zucchini in half lengthwise and use a spoon to hollow it out, set aside the flesh , leaving 1/4 of the flesh. Place into a large baking dish, cut side up. 3. Brown the sausage in a skillet over medium heat. Remove the sausage from the pan with a slotted spoon and set aside leaving the drippings in the pan. 4. Reduce the heat to medium and add the onions, zucchini flesh, garlic, salt, pepper and herbs to the skillet; cook until the onions are soft, about 7 minutes. Add the tomatoes and sausage to the pan and simmer uncovered for about 10 minutes, stirring frequently. 5. Fill the zucchini with the meat mixture and top with the shredded cheese. Bake in the preheated oven for 30 minutes.
• I like my zucchini tender crisp, which is how it will turn out with this preparation. If you like a softer zucchini, boil zuchinni for 1-2 minutes before scooping out the flesh, then continue with the recipe as written ... See MoreSee Less