Becky's Sausage, Pepper & Onion Stuffed Zucchini Boats
1 package Premium Pork Italian Sausage
3 medium zucchini
1 yellow, orange or red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 large sweet onion, thinly sliced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes, undrained
1 cup (4 ounces) shredded mozzarella cheese
Preheat oven to 375°F.
Cut zucchini in half lengthwise; scoop out centers leaving 1/4-inch thick shell. Place into lightly greased, 13x9-inch baking dish, cut side up.
Cook the sausage in a large skillet over medium-high heat 8 to 10 minutes or until thoroughly cooked. Stir frequently.
Add peppers, onion, garlic, salt, pepper, basil and oregano; cook and stir until vegetables are tender, about 6 to 8 minutes. Reduce heat to medium. Add tomatoes and cook 10 minutes, stirring occasionally.
Fill zucchini with meat mixture; top with shredded cheese. Bake 30 minutes or until thoroughly cooked and cheese is melted.
• I like my zucchini tender crisp, which is how it will turn out with this preparation. If you like a softer zucchini, boil for 1 to 2 minutes after scooping out the center, then continue with the recipe as written.
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• This post is sponsored by Jimmy Dean. All thoughts and opinions are, as always, 10my own.
This recipe was created in partnership with Jimmy Dean brand for the Family Table program.