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sausage zucchini boats
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Sausage Zucchini Boats

Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Main Dishes
Cuisine: American, Italian
Servings: 8 boats

Ingredients

  • 4 medium zucchini (about 7" each)
  • 1 lb ground sausage
  • 1 onion small, yellow/sweet
  • 1 tbsp coconut oil olive oil will work as well
  • 1/2 cup button mushrooms
  • 1/2 cup sweet red pepper
  • 1 small can diced black olives
  • 1 cup shredded cheddar cheese divided
  • 1/4 cup mayonnaise
  • 1 tsp table salt
  • 1 tsp ground black pepper

Instructions

  • Rinse all vegetables and pat dry.
  • In a large skillet, add oil and place on stove over medium heat.
  • Peel and dice the onion, then add to the heated skillet. Stir to coat the onion with oil. Continue to stir occasionally while preparing the remaining ingredients.
  • Slice the bottoms off the mushroom stems, coarsely chop, and set aside.
  • Slice sweet pepper in half and remove top and seeds. Discard the top and seeds. Coarsely chop pepper and set aside.
  • When the onion begins to turn translucent, add sausage to the skillet.
  • Turn up heat to medium high and stir the sausage as it browns to break it into pieces.
  • While the sausage cooks, prepare zucchini boats by removing the ends of the zucchini and then slicing each in half lengthwise. With a spoon, scoop out some of the pulp from each zucchini half so that it forms a small boat with about 1/2" of the pulp remains in the peels.
  • Dice the removed pulp and set aside.
  • When sausage has just reached complete brown, add sweet peppers to the skillet, and continue to cook for one or two minutes until pepper begins to soften.
  • Turn off heat and add all the mushrooms, black olives, diced zucchini pulp, salt, and pepper to the skillet.
  • Stir skillet to mix thoroughly.
  • Add mayonnaise and 1/2 cup of the shredded cheese to the skillet and fold to thoroughly mix.
  • Spoon about half to three quarters of a cup of the sausage mixture into each zucchini boat.
  • Place zucchini boats on a greased 13x9 inch baking dish.
  • Bake, uncovered, at 350° for 20 minutes.
  • Sprinkle the remaining cheese over the top of each zucchini boat and return to the oven for a few minutes to melt and bubble the cheese.
  • Serve immediately.

Notes

This is the coconut oil that I use: