Sundried Tomato & Sausage Zucchini Boats

Sausage & Sundried Tomato Zucchini Boats





Prep Time: 20 Min
Cook Time: 45 Min

Yields: 6 Boats

WHAT YOU NEED

• 3 Zucchinis, halved lengthwise, insides scooped out
• 1/2 C Brown Rice, cooked
• 1 C Pizza Mozzarella, shredded
• 1 - 2 Red Thai Chilis, sliced
• 1 Large, Free-Range Egg
• 3 Tbsp. EVOO
• Drizzle Sundried Tomato Oil From the Jar
• 2 cloves Garlic, crushed & minced
• 1 Tbsp. Fresh Basil, torn
• 1 Yellow Onion,
• 1 Bell Pepper, diced
• 3 Tbsp. Sundried Tomatoes, chopped
• 4 x Beyond Meat Hot Italian Sausages
• 1/2 C White Wine
• 1 Tbsp. Tomato Paste
• 1/4 - 1/2 Tsp. Red Pepper Flakes (Depending on your heat tolerance)
• 1 Tsp. Dried Oregano
• 1 Tsp. Clubhouse Roasted Garlic & Red Pepper Seasoning
• Himalayan Salt / Cracked Pepper
• GARNISH - Grana Padano, Fresh Herbs 

NOTE

• We are not including the zucchini flesh in the filling. You can keep it in air tight container in the fridge for a couple of days and utilize it in another recipe. It would be a welcome addition to a soup or sauté of sorts. 

DIRECTIONS

• FILLING - Begin heating the EVOO, sundried tomato oil, garlic, oregano, pepper flakes, and roasted garlic seasoning in a large skillet set to just below medium. Once heated, let everything sizzle together for 30+ seconds without burning the garlic. Sprinkle in the basil, stir, and continue to cook another 30 seconds. Next, add the onion, bell pepper, and a good pinch of both salt & cracked pepper. Stir and cook 5ish minutes or until veggies are starting to look soft. Push the veggies to the outside o0f the skillet and crumble in your sausages. Break them up in to smaller crumbles as they brown up in the skillet. After about 3 minutes, you can go ahead and stir everything together. Next, stir in the tomato paste and wine, and let that simmer until reduced entirely. Fold in the cooked rice, taste, and season with salt & cracked pepper to your liking. Remove from heat and once cooled, fold in the egg.​

• Preheat oven to 425 F
• Place your halved zucchini boats on a parchment lined baking sheet. Divide the sausage filling between all 6 of the zucchini boats, pressing it in to fill the zucchinis entirely. Bake these for 15 minutes. Remove from the oven and top with your mozzarella, and sliced Thai chilis. Return the baking sheet to the oven for another 12 - 15 minutes until cheese is bubbly and melted, and zucchinis are fork tender. Remove and set on to a wire cooling rack.
• Serve boats with grated grana padano and fresh herbs like parsley & basil. ENJOY!

HAPPY VEG