Sausage-stuffed Zucchini Boats

Back in January I completed in a weight loss challenge (to get rid of the baby weight) | lose 6% in 6wks, I went on to meet my goal (minus some!) a few months later and with that I became intentional about the food we ate and tried to be very health conscious. I replaced pork sausage with turkey sausage because seriously have you ever seen how many calories are in sausage?!?! His favorite thing is sausage so you can imagine the happiness when I started using turkey, because although it’s not bad, you CAN tell a difference! I was met with some resistance from my carb-loving-hubby! It wasn’t uncommon to see him look at his plate of food and then at the menu board, over & over…or once he looked at his plate and said “where is the carb?!?!”

That being said we have reached the age of compromise where I still like to eat healthy but am cooking things that I know will be appreciate. So with our eating intentionally comes zucchini boats, with all fresh seasonal items minus the cheese and real sausage not turkey for the hubs.

I should note this is kid friendly | kids ate this well although the idea of ice cream cones (a rarity in our house) may have helped ensure they ate it ALL. 🙂

Chopped | garlic, onion, tomato & zucchini

Sausage + veggies

Pile with sautéed sausage + veggies and top with cheese

Finished product

Sausage Stuffed Zucchini Boats

1lb sausage

1 onion | chopped

2 vine ripe tomatoes | chopped (use a serrated knife it’s great!)

3 zucchini | washed & halved lengthwise

2 garlic cloves | chopped

1/2 C grated Parmesan

1/2 C grated mozzarella

dash dried parsley (because I didn’t have fresh)

salt + pepper to taste

Directions

Preheat oven to 400

while browning the sausage, cut zucchini in half and scoop out inside and roughly chop. Cut tomatoes, onion and garlic. When sausage is done add the veggies and sauté for approx 5min. add salt + pepper.

place the emptied zucchini boats in a 9×13

pile sausage + veggie mixture in boats until used up. Top with cheese and some dried parsley.

cook for 20 min.

\\\\recipe adapted from Food Network – Nancy Fuller | sausage stuffed zucchini boats////

enjoy!