Italian Sausage Zucchini Boats

INGREDIENTS YOU WILL NEED:

Marinara sauce - 1 cup
Zucchini - 3
Jimmy Dean breakfast sausage “Hot” (alternative: any Italian sausage of your choosing with the casing removed) - 1 lb
Yellow onion, diced - 1/2 cup
Mozzarella cheese, shredded - 1/4 cup
Black pepper 1 tsp
Kosher salt - 1 tsp
Garlic powder - 1 tsp
Italian seasoning - 1/2 tsp
Olive oil - 1/2 tbsp

UTENSILS I’D SUGGEST HAVING:

ORDER OF OPERATIONS:

INSTRUCTIONS:

Preheat? Yes - 400 degrees F (204 C)

Using a large knife, chop the zucchinis vertically into two long halves.
Take a metal spoon and gently hollow out each half of the zucchini, scooping out the inside pieces into a bowl that we will use later (don’t throw away!).
- Tip: You will want to scoop deep enough so that the zucchini boats are not super thick and harder to soften in the oven, but if you get it to thin, your spoon might puncture through to the outside and allow your fillings to leak. Not the end of the world if this happens, just be careful!
Once all have been scooped, brush the boats in olive oil and sprinkle them with half of your salt and pepper. Place them in the casserole dish face-side up and bake for 13 minutes.
While those are cooking, add your sausage to a skillet and brown the meat, seasoning with the garlic powder and remaining salt and pepper. When the meat is nearly done cooking, add in your diced onion and continue browning.
Next, take the zucchini pieces you scooped out earlier and throw them on your cutting board, chopping into small pieces (about the size of your diced onion). Throw these into your sausage mixture.
Add your marinara sauce to the mixture and stir to coat the sausage and vegetables completely.
Fill each boat with the mixture and place them back in the casserole dish. Sprinkle mozzarella cheese over the top of each one

Cover with foil and bake at 400 degrees for 25 more minutes. Remove the foil and broil them for 3 minutes or until cheese is starting to crisp a little
Enjoy!

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