October 30, 2016

Zucchini Sausage Boats

Over the summer, I found inspiration for a zucchini sausage boat recipe from WhiteOnRiceCouple's "Bountiful Cookbook". This reminded me so much of my grandpa's pork stuffed eggplant that he used to make, and I had to try the recipe out. I think it's a great, grain-free recipe idea that allows you to indulge in the comforting sausage while eating your vegetables. I went into this recipe without doing much measuring, since I think it's more about the method than the measurements:

Recipe: Zucchini Sausage Boats
By: Hannah Claudia

1-2 zucchinis, halved, middle part scooped out (you can eat the scooped out zucchini or mix w/ the sausage)
olive oil
salt & pepper, to taste

ground pork/sausage meat (I used a pack of uncooked, pork sausage meat from Wegman's - no artificial flavors/questionable ingredients. If yours comes with a casing, remove it before step #3)
tomato sauce
(opt: oregano, anise seed, rosemary - anything earthy to amp up the flavor of the sausage)


1. Preheat the oven to 400*F. Prepare a baking sheet with olive oil.
2. Sprinkle salt/pepper on the zucchini, place on the baking sheet, and bake for 10 minutes.
3. In the meantime, add any additional seasonings to the sausage (and the chopped up zucchini core, if you desire).
4. Fill the zucchini boats with the sausage (careful, it's hot!). Top the sausage with tomato sauce.
5. Bake for 10-15 minutes, or until fully cooked.

xoxo, han

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