Stuffed Zucchini Boats w. Cous Cous & Turkey Sausage
2016-04-10 15:09:32
Yields 10
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
- 5 large zucchinis
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 6 button mushrooms, chopped
- 2 tomatoes, chopped
- 1/2 pound turkey sausage
- 1/2 cup dry cous cous, or quinoa
- 1/4 teaspoon red pepper flakes
- 1 tablespoon Italian seasoning
- 1 8 ounce can tomato sauce
- 1 cup parmesan cheese, grated
- olive oil
Instructions
- Preheat the oven to 400 degrees. Cut each zucchini in half lengthwise and scoop out the insides. Reserve the zucchini flesh in a separate large bowl. Brush the boats with olive oil, season with salt and pepper and bake for 8-10 minutes or until zucchini starts to soften. While the boats are baking, cook the cous cous according to the package. Next heat a tablespoon of olive oil in a large saucepan and cook turkey sausage until browned, 8 minutes. Add garlic, onion and mushrooms and saute until soft, 5 minutes. Next add the reserved zucchini flesh, tomatoes, cooked cous cous, italian seasoning, red pepper flakes and tomoato sauce and cook until everything is heated through, 5 minutes. Spoon filling into zucchini boats, top each with a tablespoon or so of parmesan cheese, and bake for an additional 5 minutes or until the cheese is melted. Tastes great the next day as well!
Adapted from E is for Eat
Adapted from E is for Eat
SALT & PREPPY https://www.saltandpreppy.com/
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