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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Stuffed Zucchini Boats Recipe

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This recipe for Stuffed Zucchini Boats is from Sisters of The Traveling Bracelets, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 medium zucchinis
1-pound sweet Italian sausage
1 tbsp. olive oil plus a little for brushing zucchini
½ cup chopped onion
2 cloves minced garlic
1 can corn, drained
1 can black beans, drained
1 can Rotel, mild
½ cup Rao's Marinara Sauce
1 tbsp. Italian seasoning
¼ tsp. salt
¼ tsp. black pepper
½ cup shredded mozzarella cheese
½ cup shredded cheddar cheese
1 tbsp. parsley
Directions:
Directions:
Preheat oven to 375º.
Slice zucchini in half, long ways, and hollow the out with a spoon. (Save the inside)
Brush zucchini with olive oil, and sprinkle with salt and pepper. Then place on a baking tray lined with parchment, cut side down and bake for 5 - 10 minutes, flip and turn oven to broil, and broil for 1 minute.
Meanwhile, chop the part you scraped out of the zucchini and set aside.
Heat olive oil in a non-stick skillet. Cook onion for 2 - 3 minutes or until it begins to golden.
Add the marinara sauce, Rotel, zucchini pulp, corn, beans, Italian seasoning and salt and pepper. Simmer for 8 - 10 minutes.
Line the baked zucchini boats on a parchment lined baking sheet. Spoon mixture into the boats and top with cheese.
Bake for 15 - 20 minutes or until the cheese is melted and bubbly.
Personal Notes:
Personal Notes:
Connie made these and they are delicious.

 

 

 

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