Wednesday, August 1, 2007

Zucchini Boats

2 medium to large Zucchini

1 pound Italian sausage

1 medium onion, chopped

½ red bell pepper, chopped

2 cups cooked brown rice

1 14 oz can whole tomatoes, crushed with your hands

1/3 cup chopped fresh parsley

Salt & pepper to taste

1 T. olive oil

Brown the sausage with the onion. Add the garlic and cook for a minute then add red pepper and tomatoes and cook for about 5 minutes on medium. add the rice and parsley and stir through cooking for a few more minutes adding salt and pepper to taste. Remove from heat and set aside.

Preheat oven to 375. Cut Zucchini in half and scoop out the seeds with a spoon to make a well in the zucchini to put stuffing in. salt, pepper, and brush olive oil on the zucchini. Place the rice sausage stuffing in the well in the zucchini and bake on a cookie sheet for about 30 minutes or until it reaches desired doneness. Serve with plain yogurt.


winedeb said...

Hi Shayne - this looks great and another way to use up the bounty of zucchini that has invaded us now!

Shayne said...

I add Zucchini to almost anything I love the way it can take on other flavors.