If I had to describe my diet, it would be labeled as “healthy-ish”. Most of the time, I’m pretty balanced. Healthy breakfast, salad for lunch and a protein with veggies for dinner. Then sometimes, I really want a doughnut, glass of wine (or three) and bread- with butter of course. And don’t get me started on cheese, I have at least four types on hand at all times. Want a caprese salad- you got it! Want some cheddar to make it better- I’m your girl!
So when it’s 1000 degrees out, you have a craving for spaghetti and you’re really focused on your new fitness routine- what’s a carb/cheese/wine/comfort food gal to do?! Out of the picking, see which one you can substitute without leaving yourself hangry and unsatisfied after the meal. Alas, the lovely zucchini! This green friend is no substitute for a luscious pile of pasta, but still pretty darn delish if done right.
Also, if you’re a parent trying to sneak in some veggies for your kids- you’ll love this undercover veggie secret!
These zucchini boats were filled with a hearty tomato sauce made with ground turkey, Italian pork sausage and fresh herbs and then baked until bubbly and topped with creamy mozzarella. We paired the outcome with a crisp salad and my-oh-my our bellies were happy!
- 4-6 Zucchini
- ½ lb Ground Italian Sausage
- ½ lb Ground Turkey
- 1 Shallot
- ¼ C Olive Oil (divided)
- 1 Tbsp Crushed Garlic
- 12oz of your favorite Tomato Sauce
- ¼ C Red Wine
- 1 C Mozzarella Cheese (shredded)
- 1 Bay Leaf
- 3-5 Fresh Basil Leaves
- Salt & Pepper
- In a large pan pour in half of olive oil and sauté garlic and chopped shallot.
- Add in sausage and and turkey and brown until cooked.
- Pour in red wine and simmer until reduced.
- Pour in tomato sauce and add bay leaf, chopped basil, salt and pepper to taste.
- Reduce heat and simmer on low.
- Preheat oven to 425.
- Cut zucchini lengthwise and hollow out the middle. (Reserve the scooped out zucchini)
- In a large cooking dish, drizzle with olive oil, sprinkle with salt and pepper and bake for 10 min.
- Place the reserved zucchini (the stuff you scooped out) into a food processor and blend until smooth.
- Pour this into the simmering sauce (adds veggie goodness that kids/picky adults can't taste!)
- Fill zucchini boats with sauce and bake for 15 min or until bubbling.
- Remove from oven to top zucchini boats with mozzarella cheese.
- Place the dish back into the oven and bake from about 5-8 minutes until cheese has melted.
- Top with fresh basil and enjoy!