Sausage Zucchini 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: