Ingredients:
14.5 oz can diced tomatoes
3/4 oz parmesan cheese, shaved
2 tbs EVOO
sea salt & ground black pepper, to taste
1 tbs grass-fed butter
1/2 large onion, diced
4 cloves garlic, minced
1 1/2 tsp paprika
1 pinch cayenne pepper
1 pinch of chili flakes (optional)
1 1/2 tsp dried oregano
1 1/2 tsp dried thyme
1/2 lb ground Italian sausage, I've used both mild & hot and both are great
5-8 zucchinis
1/2 cup chicken stock
2 oz mozzarella cheese ( I just used sliced cheese)
2 tbs fresh parsley
Directions:
1. Preheat oven to 400 degrees. In a large bowl, mix together tomatoes, parmesan cheese, EVOO, sea salt & pepper.
2. In a skillet (I use cast iron) over medium heat, melt butter, and then add onions & cook until translucent (about 3-5 minutes). Then stir in the garlic, paprika, cayenne, (chili flakes- optional), oregano, & thyme.
3. Add sausage to the onions & spices, and cook until browned. Then remove everything from the skillet and add it to the tomato mixture. Check to see if you need more salt or pepper.
4. Cut each zucchini in half, lengthwise, and scoop out the flesh. Do not throw the flesh away, but instead add it to the tomato mixture. Place the empty zucchinis into a baking dish and add the chicken stock to the bottom. Begin to fill the zucchinis with the sausage/tomato/zucchini mixture. Bake for 25 minutes.
5. Top zucchini boats with mozzarella cheese & parsley, & return to the oven for another 5-10 minutes depending on how brown & bubbly you like the cheese. Then remove from the oven and let sit for a few minutes before serving.
6. Enjoy!
