Sausage Stuffed Zucchini Boat Recipe

How to make it

---

• To change the number of serving: hover the mouse over the number of servings, a slider will pop up. The slider can be adjusted up or down. This will automatically recalculate and adjust the amount of each ingredient for you.
• Wash the zucchini, cut off the ends, cut in half and remove the seeds. Place the 2 halves in a large baking dish. (11X14)
• Preheat oven to 350 degrees.
• Remove the casing from the sausage and cut the sausage into chunks.
• Fry the sausage until brown and crispy on the outside. Then remove from pan to a bowl. Remove all but 1 Tbsp of the sausage fat.
• Add the sweet onion slices and fry in the sausage fat until browned and translucent. Remove the onion to the sausage bowl.
• Add the red bell pepper. Fry until slightly charred on the outsides of the pepper.
• Add sausage and onions back into the pan and remove from heat.
• Drain the 2 cans of Italian style stewed tomatoes and add it to the sausage mixture.
• Add 1-2 cups marinara or spaghetti sauce. Mix all together. Save the rest of the jar for leftovers.
• Stuff each zucchini boats with about 1/4 of the sausage mixture and top with 1/2 - 1 cup of grated mozzarella cheese. Layer with more sausage stuffing and finish with the rest of the cheese. Top with grated parmesan cheese.
• Spray a piece of aluminum foil with non-stick cooking spray and place over the zucchini boats, sprayed side down.
• Bake 30 minutes or until zucchini is just fork tender. Uncover the boats during the last 10 minutes of baking. Don't overbake.
• Serve and enjoy with a piece of garlic bread and a garden salad.