Sausage Zucchini Boats

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Servings: 4 Prep: 30 min Cook: 30 min Dairy Free GAPS Gluten Free Paleo Cook for One Freezable Oven Added about 1 month ago Updated about 1 month ago

Ingredients

4 zucchinis ½ large onion ½ cup chicken broth 14 ounces diced tomatoes 3 tablespoons extra virgin olive oil ½ teaspoon sea salt, plus more to taste ground black pepper, to taste 2 teaspoons minced garlic 1 ½ teaspoons paprika ⅛ teaspoon cayenne pepper 1 ½ teaspoons dried oregano 1 ½ teaspoons dried thyme ½ pound Italian sausage 2 tablespoons fresh parsley

Instructions

1. Preheat oven to 400F. Cut zucchinis in half lengthwise. Scoop out the inside of each zucchini, leaving about 1/4 inch of flesh.

2. You can discard zucchini insides or save for another use. Peel and chop onion.

3. Set zucchinis into baking dish; add chicken broth in the bottom.

4. Place tomatoes in a large bowl with 2/3 of the olive oil. Add salt and pepper to taste. Stir to combine.

5. In a large skillet over medium-high heat, heat remaining oil. Add onions to the skillet and sauté until translucent.

6. Add garlic, paprika, cayenne, oregano, and thyme. Sauté for another minute.

7. Add sausage and cook while breaking apart with a wooden spoon until no longer pink (about 4 minutes).

8. Remove from heat, combine with tomato mixture, and add salt and pepper to taste.

9. Spoon the mixture into the zucchinis. Bake for 25 minutes. Meanwhile, chop parsley.

10. Remove baking dish from oven and sprinkle each zucchini boat with parsley. Allow to cool for 5 minutes before serving.

11. Zucchini can be frozen and served at a later date. To reheat, place frozen covered dish in a cold oven.

12. Turn heat to 375F, and bake at until hot in center, about 45 minutes.