As we head into October, I can’t help but think there are just a few more weekend’s left for outdoor Farmers Markets. One of my favorite activities of the summer months in Wisconsin is visiting different markets and cooking with fresh produce from all over the state.
So before the leaves fall and Old Man Winter returns, I plan to purchase all the local fruits and veggies I can! This includes lots of zucchini, tomatoes and fresh herbs. The perfect ingredients for this weeks recipe.
These Beefy Italian Zucchini Boats were one of my families favorites this past summer. A very trendy recipe throughout the season and one that I just had to try! There are so many variations out there, but I personally love the idea of an Italian inspired dish.
Loaded with sweet Italian sausage, tomatoes, mozzarella cheese, beef flavored rice and fresh basil, these zucchini boats are healthy and satisfying for the whole family.
I also included a little sweet onion to the pan and cooked it down a bit before adding the Italian sausage. Once the sausage is cooked through, add the garlic and saute for just a minute or two. These steps will enhance the flavor of the entire dish.
Most farmers markets also have an outstanding selection of dried herbs and spices. If your cooking time frame doesn’t a lot for chopping onions and garlic or you just prefer to use dried spices I have included substitutions below:)
The vessel that holds all of these delicious ingredients packs the most nutrients out of this entire meal. Filled with vitamins A and C that contain anti-inflammatory properties, B vitamins that help boost energy and 434 mg of protein in just one zucchini! All of this combined with every other scrumptious topping make for one nutritious entree and one happy dance family.
Recipe Below:
Ingredients:
4 medium-large zucchini
1 pound Sweet Italian Sausage
1 box beef flavored packaged box rice
1 halve diced sweet onion or 1 tablespoon of onion powder
2 cloves minced garlic or 1 teaspoon garlic powder
1 diced vine ripe tomato
1 cup shredded mozzarella
1/2 cup Parmesan cheese
1 tablespoon olive oil for sauteing veggies and 1 tablespoon for basting zucchini
Instructions:
Note: If using onion and garlic powder for this recipe- add the Italian sausage to the pan first and cook for 5-7 minutes – Than add the onion and garlic powder with S&P.
*Cook beef rice according to package directions and set aside
*Add olive oil to your favorite pan and saute onions over medium heat for 3-5 minutes.
*Add the sweet Italian sausage to the onions and season with a pinch of S&P to taste. Cook over medium heat 5-7 minutes.
*Add the tomatoes and continue to cook and additional 3-5 minutes until the liquid reduces.
*Add the garlic last and be watchful for it burns easy. Cook for 1-2 minutes and remove pan from heat.
*Set the filling aside and cut the zucchini’s length wise, scoop out the seeds and pulp with a melon baller and add it to the meat mixture. This will increase the flavor of the dish and if kiddos don’t want to eat the boat there will still be healthy zucchini in the mixture:)
*Baste the inside of each zucchini with olive oil and a sprinkle of salt.
*Stuff the zucchini with rice first, then top with filling second before coating the whole boat with shredded mozzarella. Bake at 400 degrees for 20 minutes. Remove from oven and sprinkle Parmesan cheese over the top. Serve with a side of tomatoes, beefy rice and S&P to taste.
Hope you enjoy!
