This veggie dish will turn anyone into a zucchini lover! I usually use mozzarella cheese on top but this time I used Asiago cheese. It was amazing and I highly recommend trying it out! Buy a nice chunk from Whole Foods and shred it yourself! These make a fabulous low carb side dish or even a dinner!
Love zucchini recipes? Be sure to check out my Zucchini Recipe Collection for even more sweet and savory zucchini favorites you’ll want to make all season long.
Zucchini Boats
THIS RECIPE MADE 4 BOATS!
SLICE 2 ZUCCHINIS IN HALF LENGTHWISE. SCOOP OUT THE INSIDES WITH A SPOON. DRIZZLE THE BOATS WITH SOME OIL, SALT & PEPPER. LAY ON A BAKING SHEET LINED WITH NONSTICK FOIL.
CHOP UP THE ZUCCHINI YOU SCOOPED OUT.
Broil 4 sweet italian sausage links until almost cooked all the way through-about 9 minutes each side. Chop into small pieces.
To a skillet, add a little olive oil, 1/2 ONION, CHOPPED, 4 CHOPPED GARLIC CLOVES, THE SCOOPED ZUCCHINI, the sausage AND SAUTEE ALL IN THE PAN UNTIL BROWNED. REMOVE TO COOL.
IN A BOWL MIX:
1 EGG
1/2C. PARMESAN CHEESE, GRATED
1/2C. BREAD CRUMBS (I USED ALEIA’S GLUTEN FREE)
ONCE COOL, ADD THE VEGGIES AND STIR WELL
MOUND THIS MIXTURE ON TOP OF EACH BOAT AND BAKE AT 425 FOR ABOUT 12-15 MINS UNTIL LIGHTLY BROWN. PILE ON SOME SHREDDED ASIAGO CHEESE ( OR ANY KIND YOU LIKE) AND BROIL JUST 2 MINUTES UNTIL MELTED-KEEP AN EYE ON IT! TOP WITH CHOPPED SCALLIONS!
INSPIRED BY RACHAEL RAY
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