In this blog I wanted to share a recipe for some Zucchini Boats I recently made. This year I have a lot of zucchini in my garden, so I’ve been looking for some new recipes to try and this one caught my eye. Not only is this recipe tasty, but it includes a variety of ingredients that are good for you including onion, celery and tomatoes. It also contains garlic, which helps boost your immunity. Give it a try if you are looking for a tasty, new recipe to share with your family.
Ingredients
- 1 large zucchini, cut in half
- 12 oz pork Sausage
- 2/3 cup onion, chopped
- 1/3 cup celery, chopped
- 2 tsp. olive oil
- 1 large tomato, diced
- 1 cup cooked rice
- 1 clove fresh garlic
- 1 small can sliced black olives
- Salt and pepper to taste
Directions
Slice the zucchini horizontally, so you have 2 halves. Use a spoon to scrape out the seeds, leaving a rounded trench. Discard the seeds. Sprinkle the zucchni with salt; set aside for about 30 minutes, then rinse off the salt.
Fry the pork sausage in a large frying pan over medium heat, stirring frequently to break up the meat. Add the onion, celery and olives and cook stirring occasionally, until the vegetables are tender. Transfer the sausage mixture to a large mixing bowl and allow to cool slightly. Pat the zucchini dry with a paper towel. Rub the outside of the zucchini with the olive oil and place on a large baking sheet. Heat oven to 350 degrees.
Add the tomato, rice, egg and salt and pepper to the cooled sausage mixture and stir. Spoon the sausage mixture into the zucchini and pack firmly. Sprinkle with grated cheese. Bake until the zucchini is tender and crisp, approximately 45-50 minutes. To serve, slice into 3 or 4 ” wide pieces.
Enjoy!
Barb
P. S. If you are interested in reading more about healthful eating and living a healthy lifestyle, you might want to check out my book, Wholey Cow A Simple Guide To Eating And Living.
