My favorite is tacky, cunning, rich and abundant sausages stuffed cosmoons. Whether you provide rice or potatoes alone, or chopped with pasta and throw it away (this is the way I like to enjoy lunch leftovers the most!), These zucchini ships may win with your entire family.
Zucchini Boat Recipe
Not long ago, I accidentally discovered these Chea cheese and sausage zucchini ships, and I couldn’t take them out of my head. They are absolutely delicious!
In order to make this recipe, the fresh zucchini is hollowed out, grilled, and then filled with tacky sausages and vegetables. This is a wonderful way to make full use of summer gains.
I have been making various filled zucchini ships, and I like their adaptability. From the boat inspired by the corn cake to the chicken Parma dried melonium, the Saucy BBQ chicken and the zucchini pizza ship, we all like them.
As I mentioned above, when I cut off the leftovers and threw them away with angel’s hair, I especially liked these recipes. I usually add more Marinara sauce to pasta.
I reached out to get the zucchini, and started to fill them with chicken, pork or beef in the annual season. However, seriously, leftovers and leftovers are some of my favorite lunch. As we all know, some of them are just to enjoy them in lunch.
Zucchini ship and sausage
You need the following ingredients to make this recipe:
- Medium cashmeter
- olive oil
- Salt and pepper
- sausage
- onion
- Red bell pepper
- Mushroom (optional)
- garlic
- Italian flavor
- Marinara sauce shop or homemade
- Chopped Marri -La cheese
Don’t you like mushrooms? Skip them and mix different vegetables. Isn’t the sausage your favorite? Use the ground chicken, turkey or beef to replace it!
However, please note that if you decide to switch the sausages, make sure to season with salt, pepper and your favorite spices. Taste after cooking and make sure there are many flavors there.
How to make zucchini boat
Preheat the oven to 350 ° F. Cut the zucchini into half, and sc the seeds and some zucchini meat. Leave about 1/4 inches of zucchini along the skin of each half of the pumpkin.
Put half of the zucchini on a large baking sheet, use 1 tablespoon of oil to drizzle with drizzle, and rub it with your hands. Season with salt and pepper. Bake for 15 minutes.
When the zucchini is baked, start filling. Heat a teaspoon of oil with medium heat. Add sausage. Boil and break it into small pieces. Move the cooked meat to the plate and leave any fat in the pot.
Add the onion into the empty pan and cook for 3-4 minutes until it starts to soften. Add chili, mushrooms and garlic. Continue to cook for 3 minutes until the garlic becomes fragrant and the vegetables become softer. Season with the remaining salt and pepper.
Retain the sausage to the fried pan. Add Marinara sauce and spices. Stir to combine and taste the mixture. Adjust salt and pepper seasonings. Add about cheese and stir again.
The half of each zucchini is filled and pressed it firmly into each zucchini. Put the remaining cheese on each zucchini.
Bake for 10 minutes until the cheese melts. Take it out of the oven, sprinkle fresh parsla and heated.
What to do with zucchini
About 12 years ago, I asked by myself, “What should I do to all the cosmoons?!” We were planting the first garden. Sean asked me how much pumpkin plants he wanted to grow. I replied completely ignorantly: “You can’t grow too much pumpkin plant for me!” Ha! Life and learning.
After more than 60 pumpkin plants … my pumpkin is much more than I know how to do! As a simple side dish, zero preparation and minimal effort, I learned that roasted zucchini is a good choice.
If there are a lot of pumpkin in your house, you can check all 30 zucchini recipes. I thought that year, when we bake it, bake, stir, stir, dehydrate, slip, chopped, chopped, chopped, chopped, chopped, chopped, chopped, chopped, chopped, chopped, chopping, chopping, chopping. Cut it and spirally format.
Roundcuries are very suitable for filling various deliciousness. I like this zucchini with lemon butter orzo. These Mexican stuffed peppers and spicy Italian peppers can also work in zucchini.
Serve: 6 Serve
Prevent the screen from turning black
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Preheat the oven to 350 ° F. Cut the zucchini into half, and sc the seeds and some zucchini meat. Leave about 1/4 inches of zucchini along the skin of each half of the pumpkin.
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Put half of the zucchini on a large baking sheet, use 1 tablespoon of oil to drizzle with drizzle, and rub it with your hands. Season with tea spoon salt and 1/4 teaspoon of pepper. Bake for 15 minutes.
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When the zucchini is baked, start filling. Heat a teaspoon of oil with medium heat. Add sausage. Boil and break it into small pieces. Move the cooked meat to the plate and leave any fat in the pot.
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Add the onion into the empty pan and cook for 3-4 minutes until it starts to soften. Add chili, mushrooms and garlic. Continue to cook for 3 minutes until the garlic becomes fragrant and the vegetables become softer. Season with the remaining salt and pepper and Italian seasoning.
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Retain the sausage to the fried pan. Add Marinara sauce and spices. Stir to combine and taste the mixture. Adjust salt and pepper seasonings. Add about cheese and stir again.
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Fill half of each zucchini with filled materials and pile them on the top to use all fillings. Put the remaining cheese on each zucchini. Bake for 10 minutes until the cheese melts. Take it out of the oven, sprinkle fresh parsla and heated.
Caliba: 201Kcal In carbohydrate: 10G In protein: 11G In Fat: 14G In Saturated fat: 6G In cholesterol: 29Milligram In sodium: 689Milligram In Potassium: 563Milligram In fiber: 3G In sugar: 6G In Vitamin A: 1193IU In Vitamin C: 52Milligram In calcium: 230Milligram In iron: 1Milligram
{Published 2/3/20 -recipe annotations and photos updated 9/30/23}
