Rich Dahl
TVWBB 1-Star Olympian
Ingredients
2 medium zucchini (about 8 inches) 1/2 pound ground mild Italian Sausage
1/2 Medium onion, chopped
1/2 cup chopped fresh mushrooms
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
¾ cup diced zucchini from
1 cup shredded cheese of your choice, divided
1 8oz can no salt tomato sauce
1can 14oz no salt diced tomatoes drained
1 tsp garlic powder
1 tsp Italian seasoning
½ tsp Penzey’s California season pepper or regular ground paper
Fresh herbs 1/4tsp each rosemary, thyme, oregano and basil chopped.
Salt and pepper to taste
Directions
Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp.
In a skillet, cook sausage, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add tomato sauce, diced tomatoes, garlic powder, Italian seasoning and pepper with a sprig of rosemary, mix well and heat. Remove rosemary sprig. Mix meat mixture with the sauce. Spoon into the zucchini shells. Place in a greased 13x9-in. baking dish. Sprinkle with cheese of your choice.
Bake, uncovered, at 350° for 25-30 minutes or until zucchini is tender. Another option is to grill indirect at medium heat 350-400. When zucchini is probe tender it’s done. That's what we did.
When scooping out the pulp for Zucchini Boats, a teaspoon is just the right size. Use your food processor or blender to finely chop the pulp quickly.
2 medium zucchini (about 8 inches) 1/2 pound ground mild Italian Sausage
1/2 Medium onion, chopped
1/2 cup chopped fresh mushrooms
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
¾ cup diced zucchini from
1 cup shredded cheese of your choice, divided
1 8oz can no salt tomato sauce
1can 14oz no salt diced tomatoes drained
1 tsp garlic powder
1 tsp Italian seasoning
½ tsp Penzey’s California season pepper or regular ground paper
Fresh herbs 1/4tsp each rosemary, thyme, oregano and basil chopped.
Salt and pepper to taste
Directions
Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp.
In a skillet, cook sausage, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add tomato sauce, diced tomatoes, garlic powder, Italian seasoning and pepper with a sprig of rosemary, mix well and heat. Remove rosemary sprig. Mix meat mixture with the sauce. Spoon into the zucchini shells. Place in a greased 13x9-in. baking dish. Sprinkle with cheese of your choice.
Bake, uncovered, at 350° for 25-30 minutes or until zucchini is tender. Another option is to grill indirect at medium heat 350-400. When zucchini is probe tender it’s done. That's what we did.
When scooping out the pulp for Zucchini Boats, a teaspoon is just the right size. Use your food processor or blender to finely chop the pulp quickly.