This is zucchini time. Our garden is thriving with big beautiful zucchini. It never ceases to amaze me how a zucchini goes from little to big so fast. In a single day the vegetable can grow 5 to 6 inches! Well lets just say I have many sizes of this bountiful vegetable…
So today I made one of my favorite zucchini dishes. My Baked Zucchini Boats. This is a carbohydrate free dish that will leave you wanting more.
Baked Zucchini Boats
1 large zucchini, (or several small)
1 lb ground beef
3 sweet sausage links (remove meat from casings)
1/2 large onion diced
2 medium green peppers diced
3 cloves of garlic chopped
1/2 cup fresh basil
1/4 cup fresh oregano
2 cans diced tomatoes (drained and rinsed)
1 tsp salt
1 tsp pepper
1/2 cup red wine
1/2 cup Parmesan cheese
Preheat oven to 375 degrees.
In a medium sauce pan cook beef and sausage together while breaking apart with a spatula. When meat is just cooked add garlic, onion and peppers and cook an additional 5 minutes.
While the meat is cooking with the onions and peppers, cut the zucchini in half and scoop out the seeds from both sides and drizzle the inside with olive oil and salt & pepper. Set aside.
Next add chopped herbs and tomatoes.
Pour in 1/2 cup of red wine. I used a Cabernet Franc from J.R. Dill Winery
Cook the mixture for an additional 10 minutes on low to allow all the flavors to meld. Next place the zucchini boats in a casserole dish and fill with the meat mixture. Top each of the boats with Parmesan cheese.
Bake at 375 degrees for 35 to 40 minutes. Remove from oven, slice into desired portions and eat! This is a truly delicious meal.