The yummyness cannot even begin to be described. But I shall do my best. I saw this recipe on skinnytaste.com and thought it would be fabulous, with a few minor tweaks. And I was right. So, so good y’all. Let me just start off by saying that my middle child, Dub, can be kind of a picky eater. He loves almost all fruits and veggies. Meats? Eh, not so much. I joke and say that he is my Retro Child, as he is a huge fan of 1950’s style food. He slays me. Naturally, tonight he was a bit suspicious of what I was making. I explained that it was kinda like lasagna, but without the noodles. He seemed satisfied with that and kept an eye on the rest of the Boat assembly. They were all pretty jazzed when I added the marinara and cheese to the top of it and placed it in the oven! Dub told me ” Mama, it looks just like Masagna! “. That’s his name for it. He knows it’s not really called that, but sometimes he forgets and still refers to it that way. My baby. So grown up. By the time it came out of the oven you would have thought that they hadn’t eaten anything in days. Months. Years. We are starving over here, Mom. And they aren’t even teenagers yet! Yikes. But! In the end, all that really mattered was that they liked it. A LOT. A whole lot. Dub had two helpings. He liked it so much he had to call his Grammy and tell her all about it. In the middle of dinner! Which made me feel really good.
We didn’t make the decision to all go Gfree lightly. Ultimately we are a family, and it’s all for one. That having been said, I have no formal culinary training. Other than working in fancy-pants restaurants and pestering the chefs. I do, however, enjoy cooking and I love my family more than anything in the whole entire world. If this will help my son, and I believe that it is, then I am all for it. I’m sure I will make mistakes, and if I do please feel free to point them out. Nicely! I can’t take a lot of pictures now because I am doing it with my phone. But I am hoping to get a camera soon. Until then, mah phone will have to do!
So here goes.
Sausage Stuffed Zucchini Boats
4 medium zucchini
1-2 cloves of garlic, finely minced
1 package of ground sausage(users choice! I used Sweet Italian Sausage tonight)
1 cup of either Ricotta Cheese or Cottage Cheese(again, whichever is fine!)
2 cups of Mozzarella Cheese(grated)
1 cup of Pizza Cheese(grated)
Parmesan Cheese, I grated some into the meat mixture.
2+ cups of Marinara(I make my own, but you can use whatever gfree version you can find!)
Preheat oven to 350. In a large pot bring water to boil, add a couple pinches of salt. In the meantime, slice zucchini in half lengthwise and scoop out the centers(I did it with a small spoon). Dice the center part of the zucchini and place into a bowl. While you are waiting for the water to boil, cook the sausage until browned, adding the garlic when it’s almost cooked through. Drain sausage mixture and place in bowl with the diced zucchini. Take the zucchini boats and place them in the boiling water for one minute. Remove from water and let drain. Mix the sausage, diced zucchini, 1 cup of Pizza Cheese, 1 cup of Ricotta(Cottage Cheese) and grated Parmesan until well blended.
Put about 1/4 of a cup of marinara in the bottom of a baking dish(9×13 is fine). Arrange the zucchini boats to fit the pan, with the hollowed out parts facing upwards. Place sausage mixture into boats. If there is extra, sprinkle it over the top. Use remaining marinara to cover the boats and top with remaining cheeses. Spray the back side of tinfoil with cooking spray and cover the dish. Place in the oven and bake for 25 minutes. Then remove foil and bake for an additional 10 minutes. Let sit for about 5 minutes.
Voila! Hopefully, you too will have happy chirrens!