Zucchini Canoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Several zucchini sliced long ways and cored/scooped out a bit. About 6 medium zucchini
1 1/2 pounds of Caldwell’s hot sausage
Medium size Ricotta cheese
Shredded Mozzarella cheese
Paul Newman’s Marinara
Italian seasoning
Olive oil
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Directions: |
Directions:Cut zucchini long ways and scoop out to make a canoe/ boat and coat in olive oil.
Bake at 325 to soften zucchini for about 25 minutes.
Fry and drain sausage. Let cool some.
Remove zucchini from dish.
Add half the jar of marinara sauce to the baking dish
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Mix in separate bowl, both cheeses and cooked sausage leaving a little mozzarella for the topping.
Fill zucchini first with cheese/sausage combo...place back in baking dish lined up close. I use a large roaster size ceramic baking dish and it holds 12 zucchini boats.
Pour other half of marinara jar over it all.
Sprinkle with Italian seasoning to taste and black pepper.
Cover loosely and Bake 325 until zucchini is tender but don’t overcook. About 40minutes.
The last couple of minutes- top with remaining shredded cheese and leave uncovered until cheese melts.
(I do stuffed shells the same way.
Just boil large stuffed shells first and stuff with exact same ingredients and bake.)
Travels well. Fantastic as leftovers. Great in the fall or during gardening season in the south.
(I only seem to know how to cook for a large family and a house of boys! You can cut this in half but it’s great for lunch the next day.) |
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Number Of
Servings: |
Number Of
Servings:6+ |
Preparation
Time: |
Preparation
Time:30mins |
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