Stuffed Zucchini Boats
It's that time of year when garden veggies are in fresh abundance, and I have found that zucchini is one of the most versatile vegetables I can cook with. I was inspired by a zucchini pizza I saw on Pinterest and adapted it to be something 100% completely different. This is flavorful, yet so simple, and can be modified to your liking.
Ingredients Needed (serves 2-4):
- 2 large zucchinis
- crumbled sausage or beef of choice (I used applegate spicy chicken sausages)
- diced tomatoes
- shredded cheese
- ground spices: garlic powder, onion powder, chili powder
- 2 cups of cooked rice, or cauliflower rice for low carb option
- Half the zucchinis the long way and take out some of the guts to make room for stuffing. Dust with spices and put in oven at 350* to bake for 15-20 minutes, until they start to slightly brown. I also cooked what I scooped out for more veggies to eat later.
- Grill sausage until internal temperature is 165* or above. Chop up.
- Mix sausage, tomatoes, and rice in a bowl. Scoop mixture into zucchini boats.
- Sprinkle cheese on top.
- Bake for 5 more minutes or until cheese is melty.
- Eat all of it with no regrets.
Fixed: One half equals: 1R, 2G, .5B for cauliflower rice. If you use regular rice: 1R, 1.5G, 1Y, .5B.
