Recipe Share: Sausage Stuffed Zucchini Boats

My sister introduced me to this delicious Nancy Fuller recipe. It was so tasty and pretty quick to throw together. I made a few tweaks to it, but mostly followed the recipe.

Ingredients:

4 medium zucchini, cut lengthwise

1 Tbsp. olive oil

8 ounces sweet loose Italian sausage

8 ounces hot loose Italian sausage (I used 16 oz. of all sweet Italian sausage and squeezed it out of the links, since that's the only kind I could find.)

1 clove garlic, minced

1 small onion, chopped

2 medium vine-ripened tomatoes, chopped (I just used about 1/2 cup of marinara sauce)

Kosher salt and freshly ground black pepper

1/2 C. Parmesan, finely grated

1/2 C. mozzarella, shaved

1/4 C. breadcrumbs (I used Italian seasoned panko breadcrumbs)

2 Tbsp. chopped fresh parsley (I prefer flat leaf parsley)

Directions:

Preheat oven to 400 degrees.

With a teaspoon, scoop out the flesh from the inside of the zucchini, so they look like boats. Place the boats in a 9x13 inch casserole dish. Chop the zucchini flesh and set aside. (I probably only used half of my zucchini flesh, as a few of my kids aren't huge fans of zucchini.)

Heat a medium saute pan to medium high. Add olive oil and allow to heat up. Add the sausage and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes (or sauce), salt and pepper. Cook until softened, about 4 more minutes. (My mixture took a little longer than this to fully cook through and soften up.)

In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley. Mix together. Spoon the sausage mixture into the zucchini boats, then sprinkle the cheese/breadcrumb mixture over the top. Place in the oven and bake until golden, about 20 minutes.

Enjoy!

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Recipe Share: Egg and Veggie Scramble with Toast

This is one of my favorite breakfasts. It's easy, healthy, and delicious. It is also very satisfying to know that you're eating veggies in your breakfast!! And you'll find that you feel full for quite awhile after eating this! Ingredients : 1/3 - 1/2 C. Chopped veggies (any kind you like - I used mushrooms, red, yellow, and orange peppers, and onions) 2 eggs 2 Tbsp. shredded cheese (any kind you like - I used Monterey Jack) 1 tsp. olive oil fresh flat leaf parsley or cilantro, chopped for garnish whole grain bread (I like to use Sara Lee's 45 Calories and Delightful bread) Directions : Heat your oil in your saute pan over medium heat. Saute all your vegetables until tender, 3-4 minutes. Mix your eggs together in a bowl with a fork or whisk. Add in your eggs and cheese to the pan with your veggies. Stir until firm, but not brown. Add salt and pepper to taste. Sprinkle with parsley or cilantro. Toast your bread, and enjoy together!

Jacque Made: a place to share my creative side.

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