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Zuchinni Boat

(1 review)
recipe
  • Time: 45 minutes

Ingredients

Directions

  1. Preheat oven to 350 degrees.
  2. Wash and dry zucchini. Cut off ends (stem) and slice in half lengthwise. Carefully scoop out seeds in the center making sure that you don't go to deep and rip the zucchini apart.
  3. Place scooped out zucchini on a baking sheet and season with salt, pepper, and basil. Bake for 15-20 depending on size until they start to soften some but are still stiff enough to hold stuffing.
  4. Add a small amount of oil to a pan an sear the chicken sausage whole until browned on both sides. Remove from pan. The chicken sausage is already cooked so all you are trying to do is caramelize the outside in this step.
  5. Add onions to pan and saute until slightly caramelized.
  6. While the onions are cooking dice the sausage and the brie cheese.
  7. Once the onions have cooked through add the sausage and the brie to pan and stir until the cheese starts to melt but not fully liquefy.
  8. Allow the sausage, onion, and cheese mixture to cool slightly and then began stuffing into the zucchini. Finish by topping each with shredded mozzarella and bake until the cheese on top starts to brown, about 10-15 minutes.