I made this meal tonight and it was D-lish! It was super easy to put together and really tasty. Sweets and I ate all of it and wanted more...sadly there was none left. Give it all a try and let me know what you think!
2 medium zucchini - (I used 3)
4 oz Italian turkey sausage - (I used 8 oz)
1/4 cup diced red onion - (I used 1/2 cup)
2 garlic cloves minced
1 medium tomato - (I used 2)
fresh basil, salt, pepper to taste
2/3 cup Italian cheese blend
1 tablespoon Italian bread crumbs
EVOO
step 1: slice zucchini half length and scoop out center. Sprinkle with EVOO and salt and pepper. Turn grill on to medium and place zucchini face down for about 5 minutes until slightly cooked.
step 2: over the stove, cook the Italian sausage until done. Add onions, garlic, and zucchini until onions are translucent. Add tomato, basil and a few cracks of pepper. Remove from heat and set aside.
2 medium zucchini - (I used 3)
4 oz Italian turkey sausage - (I used 8 oz)
1/4 cup diced red onion - (I used 1/2 cup)
2 garlic cloves minced
1 medium tomato - (I used 2)
fresh basil, salt, pepper to taste
2/3 cup Italian cheese blend
1 tablespoon Italian bread crumbs
EVOO
step 1: slice zucchini half length and scoop out center. Sprinkle with EVOO and salt and pepper. Turn grill on to medium and place zucchini face down for about 5 minutes until slightly cooked.
step 2: over the stove, cook the Italian sausage until done. Add onions, garlic, and zucchini until onions are translucent. Add tomato, basil and a few cracks of pepper. Remove from heat and set aside.
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| step 3: add in cheese and bread crumbs to the mix stirring until combined. Stuff zucchini with mixture and place back on grill face up for about 5 minutes or until cooked and soft. |
step 4: enjoy!
I served mine with an iceberg lettuce salad and some rosemary bread. I topped it off with Mango Orange sparkling water. Not only did it hit the spot and was the perfect dish for the weather outside, but it also is uberly healthy. It was so colorful and lite. I hope you like it as much as we did!
(from best bites)
I served mine with an iceberg lettuce salad and some rosemary bread. I topped it off with Mango Orange sparkling water. Not only did it hit the spot and was the perfect dish for the weather outside, but it also is uberly healthy. It was so colorful and lite. I hope you like it as much as we did!
(from best bites)
YOU FREAKING AMAZE ME.
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