Sausage Stuffed Zucchini Boats
If you're like me and you still have zucchini coming out of your ears, here's another variation on the ever classic boat recipe. Simple, yummy, and fast, fast, fast. The Man actually liked this version of Zucchini Boats more than my previous Sloppy Joe version. He likes the pepperiness of the sausage.
1 pound bulk breakfast sausage
1 15oz can Diced Tomatoes
1 4 oz can Mushroom Stems & Pieces
Salt and Pepper
Red Pepper Flakes (Optional)
Preheat oven to 425 degrees.
Slice zucchini in half, lengthwise, and scoop out the seed part of the zucchini to make a hollow.
Place hollowed-out zucchini face up on a baking sheet.
Sprinkle with salt and black pepper. (The Man said he needed more pepper on his, so do this to taste. I also added Red Pepper Flakes to his.)
Bake for 10 minutes until they are just beginning to get soft.
While zucchini is baking, brown the sausage.
Once the hamburger is browned, add Diced Tomatoes & Mushrooms. Season with salt and pepper to taste.
Spoon sausage/tomato/mushroom mix into zucchini boats, pile it high.
Sprinkle cheese on top.
Return to oven and bake for an additional 6-10 minutes till cheese is melted.