ITALIAN-SAUSAGE STUFFED ZUCCHINI BOATS

INGREDIENTS

For the Stuffed Zucchini:
  • 3-4 medium/large zucchini, uniformed size
  • 2 tsp. olive oil
  • 1/2 lb. Italian sausage 
  • 1/2 lb. ground meat of choice (beef, chicken, pork or turkey)
  • 1 cup diced mushrooms
  • 1 (14 oz.) canned diced tomatoes, lightly drained
  • 1/2 cup diced onion
  • 3 garlic cloves, minced
  • 2 handfuls of spinach, roughly chopped
  • Sea salt & pepper to taste
  • 1/4 cup fresh basil, chiffonade  or thinly sliced)
For the dressing:
  • 1/2 cup mayo
  • 1/4 cup full-fat canned coconut milk (may need to blend to mix together)
  • 2 tsp. dried Italian seasoning
  • ½ tsp. garlic powder
  • ¼ tsp. sea salt (add additional sea salt if desired)
  • ¼ tsp. ground black pepper


INSTRUCTIONS


For the Stuffed Zucchini:
  1. Pre-heat oven to 375 degrees. Wash and halve the zucchini length-wise. With a spoon, scoop the insides out, about 1/2 inch deep (depending on size) leaving 1/4 inch around the edge. Feel free to save the zucchini innards to add to smoothies. Place zucchini on a baking sheet, bush with oil and bake zucchini for 6 minutes. When time is up, remove from oven and set aside.
  2. While zucchini is baking begin preparing the sausage filling. Over medium-high heat, in a large pan add Italian sausage and ground meat. Once partially browned, add the mushrooms, canned tomatoes, onions and garlic. Cook until veggies are soft. Add the spinach and continue to cook until wilted. Season with sea salt & pepper to taste.
  3. Next, stuff the partially-baked zucchini with the Italian Sausage filling.
  4. Bake stuffed zucchini for 12-15 minutes or until zucchini is nice and tender.
  5. To serve, drizzle stuffed zucchini with the Creamy Italian Dressing and top with fresh basil.
For the dressing:
  1. Combine all of the dressing ingredients in a bowl and stir until well combine.



Recipe source: therealfoodrds

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