Italian-Sausage Stuffed Zucchini Boats
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Italian-Sausage Stuffed Zucchini Boats
Category
Chorizo
Author:
The Real Food Dietician https://therealfoodrds.com/italian-sausage-stuffed-zucchini-boats/
Servings
6
Cook Time
45 minutes
Ingredients
1/2 lb. Mulay's Italian Sausage
- 3-4 medium/large zucchini, uniformed size
- 2 tsp. olive oil
- 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 and pepper to taste
- 1/4 cup fresh basil (chiffonade of thinly sliced)
- Dressing Ingredients:
- 1/2 cup mayo (homemade or Primal Kitchen Mayo)
- 1/4 cup full-fat canned coconut milk
- 2 tsp. dried Italian seasoning
- 1/2 tsp. garlic powder
- 1/4 tsp. sea salt
- 1/4 tsp. ground black pepper
Directions
For the Stuffed Zucchini:
- 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. 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. Next, stuff the partially-baked zucchini with the Italian Sausage filling. Bake stuffed zucchini for 12-15 minutes or until zucchini is nice and tender. To serve, drizzle stuffed zucchini with the Creamy Italian Dressing and top with fresh basil.
- For the dressing:
- Combine all of the dressing ingredients in a bowl and stir until well combine.