Pizza Stuffed Zucchini Boats

Serves 4
Prep Time: 45 minutes

 

Instructions

Preheat the oven to 375ºF (190ºC) and line a baking sheet with parchment paper.

Scoop the seeds out of the zucchini and discard. Place the zucchini on the prepared baking sheet cut side up. Drizzle them with olive oil and sprinkle with salt. Bake them alone for 10 minutes. Remove and set aside.

In a pan over medium heat, add the oil and saute the onion & bell pepper until translucent. Add the sausage and cook until browned. Remove and set aside. Keep the dripping in the pan, add the mushrooms and saute for 5 minutes on medium-low. Add the garlic and Italian seasoning and cook for another minute.

Add the tomato sauce (or marinara) and stir to combine. Add in the cooked sausage, onions, & peppers and combine everything. Cover and cook on low for 5 minutes.

Divide the sausage mixture between the scooped out zucchini. Bake 10-15 minutes or until the zucchini is tender. Divide between plates and enjoy!

IF you eat cheese, you can top it with cheese before you bake. Due to the inflammatory properties, I leave dairy out of my recipes.

Ingredients

 

4 Zucchini (medium)
1 tbsp Avocado Oil
1/4 Green Bell Pepper (chopped)
2 tbsp Red Onion (chopped)
10 1/2 ozs Chicken Sausage
2 Garlic (cloves, minced)
1 tsp Italian Seasoning
3/4 cup Tomato Sauce (or marinara)
1/2 cup Mushrooms (thinly sliced)
1 tsp Sea Salt & Black Pepper (to taste)

Instructions

Preheat the oven to 375ºF (190ºC) and line a baking sheet with parchment paper.

Scoop the seeds out of the zucchini and discard. Place the zucchini on the prepared baking sheet cut side up. Drizzle them with olive oil and sprinkle with salt. Bake them alone for 10 minutes. Remove and set aside.

In a pan over medium heat, add the oil and saute the onion & bell pepper until translucent. Add the sausage and cook until browned. Remove and set aside. Keep the dripping in the pan, add the mushrooms and saute for 5 minutes on medium-low. Add the garlic and Italian seasoning and cook for another minute.

Add the tomato sauce (or marinara) and stir to combine. Add in the cooked sausage, onions, & peppers and combine everything. Cover and cook on low for 5 minutes.

Divide the sausage mixture between the scooped out zucchini. Bake 10-15 minutes or until the zucchini is tender. Divide between plates and enjoy!

IF you eat cheese, you can top it with cheese before you bake. Due to the inflammatory properties, I leave dairy out of my recipes.

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