I leave you all with a very healthy and flavorful recipe that you should try this weekend. It is also easy enough for a weeknight. This was the perfect amount of food for two people but if you’re feeding a family simply double it. The lean turkey sausage is full of flavor and low on fat. Jason also enjoyed this recipe which was surprising because he normally doesn’t love zucchini.
2 large zucchini’s
1 lb spicy turkey sausage, casings removed
1/2 red pepper, diced
1/2 green pepper, diced
1 small onion, diced
1 clove of garlic, minced
1 teaspoon of cumin
1 teaspoon of chili powder|
1 teaspoon of smoked paprika
1/8-1/4 teaspoon of ground red pepper
Salt & pepper
1/4 cup of white wine
1 tablespoon of olive oil
1/2 cup of shredded pepper jack cheese
Pre-heat oven to 375 degrees. Slice zucchini lengthwise and dig out the seeds to create a boat. You will end up having 4 zucchini boats. Set aside on a baking sheet covered with aluminum foil. Salt & pepper the inside of the zucchini. Cook sausage in olive oil over medium high heat. As the sausage browns, you can prep your veggies. Dice the peppers and onions and mince the garlic. Add the peppers and onions to the pan and saute until soft. Add garlic and continue cooking until it becomes fragrant. Add cumin, chili powder, paprika, and red pepper to the pan and combine well. De-glaze the pan with white wine and allow it to cook down until thickened and bubbly. The sausage mixture is ready to fill the zucchini boats once the wine has reduced down.
Fill zucchini with as much of the sausage mixture as possible and top with shredded pepper jack cheese. Pop in the oven for about 15 minutes until the cheese is melted and the zucchini is soft.
These little boats pack so much flavor and spice! If you’re sensitive to spice, leave off the ground rep pepper and use a milder cheese. The end result is not too spicy but it does have a kick, which I love. These guys are so full of protein and veggies. You can’t go wrong.