Enjoy this wholesome recipe for Sausage Stuffed Zucchini Boats
6-8 zucchini (depending on size)
12 cloves garlic, sliced, divided
1 can tomato puree
2 large carrots, peeled and very finely chopped in a food processor
500g pork or beef sausage
1 large shallot, small dice (or replace with 1/2 red onion)
Heat oven to 180C.
Start by making the simple sauce. In a saucepan, over medium heat, add in enough olive oil to coat bottom, half the garlic and the finely chopped carrots. Cook until slightly softened.
Add in the can of tomato puree. Season with salt and pepper. Simmer on low for 1 hour.
To prep the zucchini, lay it on its side so it doesn’t wobble. Cut off each end and cut horizontally to take off just enough to expose the inside on the zucchini. Using a spoon, remove some of the “meat” of the zucchini and set it aside. You want to make sure to leave enough so the zucchini still has structure to it.
Rough chop half the “meat” you removed and set aside.
Once the sauce is done you can start the filling for the boats. In a large saute pan, over medium heat, add a few drizzles of olive oil, the shallot and the remaining garlic. Cook until softened.
Add in the sausage and break the meat up using a potato masher. Once its cooked about half way through, add in the chopped zucchini “meat” and the sauce. Simmer for 12-15 minutes.
Spoon the filling into the zucchini boats and place in a baking dish. Top with some of the shredded cheese blend.
Bake for 20-25 minutes, until the cheese is golden brown and the zucchini is cooked but not too soft that it falls apart.