Zucchini Boats with Sausage Stuffing & Garden Fresh Salsa

HR Ninja, Donna Jackson had a few zucchini and a brilliant idea: slice six zucchini with her samurai sword, stuff them with seasoned chicken sausage and top with Garden Fresh Salsa and shredded mozzarella cheese.

Stuffed Zucchini Recipe with Seasoned Chicken Sausage & Garden Fresh Salsa | Gluten Free, low calorie

Food blogger, David Benjamin, had a little time on his hands and Donna’s recipe.

Stuffed Zucchini with Seasoned Chicken Sausage & Garden Fresh Salsa | Gluten Free, low calorie

Team Garden Fresh had empty bellies and Dave’s cell phone number.

Stuffed Zucchini with Seasoned Chicken Sausage & Garden Fresh Salsa | Gluten Free, low calorie

Alas, our team’s urgent cries were answered with a pan of savory zucchini boats.

Stuffed Zucchini with Seasoned Chicken Sausage & Garden Fresh Salsa | Gluten Free, low calorie

Each delicious bite was like an incoming tide washing the flavor farther ashore.

Stuffed Zucchini with Seasoned Chicken Sausage & Garden Fresh Salsa | Gluten Free, low calorie

And then there was none. The end.

Stuffed Zucchini with Seasoned Chicken Sausage & Garden Fresh Salsa | Gluten Free, low calorie

Zucchini Boats with Sausage Stuffing & Garden Fresh Salsa

recipe via Donna Jackson, HR Ninja at Garden Fresh

Ingredients:

  • Six zucchini
  • 12 ounces (4 links) of chicken sausage
  • 15-ounce can of tomato sauce
  • two cloves of garlic
  • 1/4 cup of red onion, chopped
  • salt and pepper
  • Garden Fresh Gourmet Salsa (we used Medium Thick & Chunky)
  • Shredded mozzarella cheese
  • Cilantro (optional)

Directions:

Preheat oven to 400. Place tomato sauce in a roasting pan. Cut the zucchini longways. Scoop out the flesh, chop and set aside. Drop the zucchini “boats” in boiling water for two minutes and then place in the roasting pan.

Brown sausage in a skillet. Add garlic, red onion and salt and pepper. Throw in the chopped zucchini and cook until translucent.

Fill the boats with the stuffing. Top each zucchini with two tablespoons of salsa and shredded cheese. Cover with foil and bake for 30 minutes. Remove foil. Add more cheese if desired and cook for two more minutes or until tops are lightly browned.

Shazam! Serve and enjoy. Makes 12 mouth-watering zucchini boats.

Stuffed Zucchini with Seasoned Chicken Sausage & Garden Fresh Salsa | Gluten Free, low calorie