Description
These Italian zucchini boats are such a satisfying, low carb dinner loaded with sausage, roasted red peppers, onion and cheese.
Ingredients
- 4 whole Large Zucchini, Halved
- 1 dash Olive Oil
- 1 pound Loose Sweet Italian Sausage
- 1 jar (12 Oz. Size) Roasted Red Peppers, Drained And Roughly Chopped
- 1 whole Onion, Diced Small
- 2 cloves Garlic, Minced
- 5 whole Fresh Basil Leaves, Roughly Chopped
- 1 pinch Salt
- 1 pinch Crushed Red Pepper
- 1 Tablespoon Cornstarch
- Freshly Grated Parmesan, For Sprinkling On Top
- Shredded Mozzarella, For Sprinkling On Top
Preparation
Preheat oven to 350ºF and line a sheet tray with a silicone mat. Take the zucchini halves and hollow them out by scraping out the flesh with a spoon. Lay the hollowed out zucchini halves out on the sheet tray and roughly chop the flesh. Set the flesh aside. Then heat the olive oil in a large skillet with deep sides. Brown the sausage in it as you break it up. Then add the zucchini flesh, roasted peppers, onion, garlic and basil. Season the mixture with a generous pinch of the salt and pepper. The zucchini will start to release water and that’s ok. Let the mixture simmer in the zucchini water for about 15 minutes, until it all almost evaporates.
When the water is just about evaporated, add in the corn starch and stir it in well. Let it cook off and really thicken the mixture for a minute or two. Then take the pan off of the heat. Stuff each of the zucchini boats to the brim with the filling, packing it in tightly. Then sprinkle a generous amount of parmesan and mozzarella on top of each boat. Bake them for about 20 minutes, until the zucchini softens and the cheese is melted. Serve immediately and enjoy!
