One of my favorite things about summer is going to the farmer’s market. We live about a mile away from the Hilldale market and I go every Saturday. I love my little market, it’s small but has everything I need and I can park right there. Don’t get me wrong I love the big downtown market on the square, but for convenience the smaller market is perfect.
Zucchinis have been available recently and this recipe is a great way to use them. Just try not to completely forget a step like I did… the dish was in the oven and I realized I forgot the marinara sauce. So I had to pull it back out and put the sauce on top of the cheese (hence the less appealing picture, oh well!) Is there such a thing as “puppy brain”? I think there must be, because I can’t seem to focus on anything but him! 🙂
Chicken Sausage Zucchini Boats
- 3 good sized zucchinis
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 1 red pepper, diced
- 14 oz. package of chicken sausage
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- pepper, to taste
- 1 jar of good quality marinara sauce
- 1 cup mozzarella, shredded
- 1/3 cup parmesan, grated
- Place a 1/4 cup of marinara sauce in the bottom of a large baking dish. Cut the zucchinis in half the long way. Scoop out the center flesh of the zucchini until the zucchini is about 1/4 to 1/2 inch thick. Chop half of the zucchini flesh and set aside (or you can use all of the flesh, I just use half because otherwise there’s too much filling). Place the zucchini halves cut side up in the baking dish.
- Cook the sausage in a medium pan, breaking it up as it cooks. When it’s about half done, add the onion, garlic, peppers, chopped zucchini and spices. Continue cooking until the sausage is no longer pink.
- Evenly divide the sausage and veggie mixture between the zucchini boats. You may have some overflow into the baking dish, that’s fine. Top each boat with your desired amount of marinara sauce, I do about 1/4 cup per zucchini half. Evenly top the halves with the mozzarella and parmesan.
- Cover baking dish with aluminum foil and bake in a preheated 400 degree oven for about 35-40 minutes or until the zucchini is tender. Let cool for a couple of minutes and serve!
My little blog writing helper:
Recipe adapted from Skinny Taste
I know I have been neglecting LYK lately, but I have a good reason…
This little fella joined our family!
Meet our Brittany pup, Griffey. He has kept his momma very busy, therefore, cooking has taken somewhat of a back-seat! So if my posts are a little more spread out you can assume it’s because I’m running around after this little angel-monster 🙂
With grilling season in full swing I thought I would share a delicious, juicy burger recipe. The flavor combo in these babies is a real winner. Next time I will probably add roasted red peppers as well to jazz them up even more.
Feta-Basil Turkey Burgers
- 1 lb. lean ground turkey
- 1/2 cup crumbled feta
- 10 large fresh basil leaves, julianned (roll them up and slice thin)
- 1/2 yellow onion, diced
- 2-3 garlic cloves, minced
- salt and pepper, to taste
- Combine all ingredients in a large bowl until just combined. You don’t want to over mix it or the burgers won’t be as tender.
- Form into 5 or 6 even burger patties.
- Grill the burgers on a grill pan or outdoor grill. If cooking on a grill pan cook in olive oil. If grilling on an outdoor grill spray the patties with olive oil spray before putting on the grill, so they don’t stick. Cook for about 6 minutes per side, or until cooked through.
I’ll leave you with one more shot of my little love, I just can’t get enough of that sweet face! 🙂