Chicken Sausage Zucchini Boats

What you’ll need:

1 package al fresco Roasted Pepper & Asiago Chicken Sausage, diced

3 large zucchinis

3 tbsp. olive oil

salt and black pepper to taste

1 medium yellow bell pepper, diced

1/2 small yellow onion, diced

1 tsp minced garlic

2/3 cup marinara sauce

1/4 cup shredded parmesan cheese

1/2 tsp dried basil

Directions:

• Preheat oven to 375 degrees F. Spray a baking sheet with non-stick cooking spray, then set aside.
• Cut each zucchini in half lengthwise, then using a spoon (or melon baller) remove the seeds, leaving enough flesh to create a channel or “boat” to hold the filling.
• Place zucchinis cut side up on prepared baking sheet, then lightly brush with about 1 ½ tbsp olive oil. Season with a pinch of salt and black pepper, then bake for 10 minutes.
• While boats are in the oven, prepare your filling, by heating remaining olive oil in skillet over medium heat. Add diced onion and diced yellow bell pepper and cook for 2-3 minutes.
• Then stir in minced garlic. Then add in diced chicken sausage. Cook for an additional 3-4 minutes, stirring in marinara sauce halfway through.
• Remove from skillet from heat and baking sheet with partially baked zucchinis from oven. Spoon in equal amount of filling into each zucchini vessel. Then top with parmesan and basil.
• Return filled zucchini boats to oven and bake for an additional 12-15 minutes.
• Serve warm and enjoy!