Cheddar and Sausage Stuffed Zucchini Boats

• Gluten free

• Meat

  • 1/4 lb Ground turkey
  • 1/4 lb Turkey sausage

• Produce

  • 2 cloves Garlic
  • 1/2 Green pepper
  • 1/2 Onion
  • 1 tsp Oregano
  • 2 Zucchini

• Canned Goods

  • 1 tbsp Tomato paste

• Baking & Spices

  • 1 tsp Italian seasoning

• Oils & Vinegars

  • 4 tsp Olive oil

• Dairy

  • 1 cup Cheddar cheese

Found on thegarlicdiaries.com

Description

Ingredients

• 2 zucchini (4 green)
• ¼ pound turkey sausage (casing removed) (1 red)
• ¼ pound ground turkey (1 red)
• ½ green pepper (1/2 green)
• ½ onion (1/2 green)
• 2 cloves garlic
• 1 tablespoon tomato paste
• 1 teaspoon oregano
• 1 teaspoon Italian seasoning
• 1 cup shredded cheddar cheese (4 blue)
• 4 teaspoons olive oil
• Optional toppings: basil and paprika

Directions

• Preheat oven to 350 degrees
• Slice zucchini evenly in half. Scoop out the insides with a spoon, leaving a thin layer of the meat for structure. Add the scooped out meat into a bowl and set aside for later
• Place the zucchini boats on a foil lined baking sheet, season with salt and pepper, and bake for 10 minutes
• Meanwhile, prepare your filling
• In a large skillet over medium high heat, add 2 teaspoons of olive oil, your ground turkey, and your turkey sausage (casing removed)
• Season with salt and pepper
• Break apart with your spoon and brown (about 5 minutes)
• When the meat is brown, remove to a plate and set aside
• In the same pan, add 2 more teaspoons of olive oil and your onion, green pepper, and garlic
• Season with salt and pepper
• Cook until veggies have softened (about 3 minutes)
• Add the turkey back in with the veggies along with the zucchini meat you set aside earlier, tomato paste, oregano, and Italian seasoning. Stir until the mixture is thoroughly combined - season to taste with salt and pepper
• Turn off the heat and add most of your cheese - set some aside to sprinkle on top of the stuffed zucchini boats - stir until totally combined
• Divide the filling into four sections (it is easiest to just section it up in your pan)
• Stuff each zucchini boat with the filling - pressing it down if it is too heaping
• Sprinkle the remaining cheese over each stuffed zucchini, and bake for 10 minutes
• Remove from the oven and serve! Optional toppings include sliced basil and paprika