Stuffed vegetables are a fun way to serve a filling meal – these Zucchini Boats are a delicious treat starting from the hearty topping and down to the crunchy edible bowl.
Prepare rice according to package directions; set aside.
Meanwhile, using small spoon or melon baller, scoop out zucchini pulp, leaving border all around. Chop zucchini pulp; set aside.
Heat oil in large skillet set over medium heat; cook sausage, garlic, bell pepper, chopped zucchini, olives, 1 1/2 tsp salt, 1 1/2 tsp pepper, paprika and adobo seasoning, breaking up with wooden spoon, for 8 to 10 minutes or until sausage is browned. Stir in cooked rice, 1/2 cup tomato sauce and lemon juice.
Step 4--Season zucchini halves with remaining salt and pepper; spoon remaining tomato sauce evenly into zucchini halves. Top with sausage mixture. Arrange in small parchment paper–lined baking dish. Cover with foil; bake for 18 to 20 minutes or until zucchini are tender.
Remove from oven; remove foil. Scatter mozzarella over top; broil for 2 to 3 minutes or until cheese is melted and golden. Sprinkle with parsley.
Substitute ground beef, pork, or chorizo sausage for Italian sausage if desired.
How do you build the perfect stuffed vegetable? First, choose a vegetable that has a good-sized cavity to use as a base. Zucchini, peppers, and eggplants are some of the usual suspects. Sometimes, you may want to go with a seasonal vegetable – add Stuffed Butternut Squash to your fall favorites menu.
– Grains: For a truly satisfying meal, be sure to add some grains. Packed with whole grains, our Brown Rice is extra filling! Not only does rice give substance to your stuffed vegetables, it also absorbs all those juicy flavors. For even more flavor, cook the rice with herbs and spices.
– Protein: Another way to ensure you’re satisfied is by packing in some protein! Many recipes call for ground meat, but chicken, eggs or beans aren’t unheard of! If you want to keep the menu vegetarian, just load up on vegetables: these Stuffed Eggplants are hearty without the presence of protein.
– Sauce: What’s the secret behind a moist meal? Sauces – tomato in this case – keep your vegetables from drying out when cooked. Other stuffed veggies use a rich pesto base.
– Herbs and Spices: Cut down on salt by heaping on some fresh herbs and spices for a load of flavor in each and every bite! Smoked paprika and adobe really shine in these zucchini boats!
For even more tips on how to perfect your edible art, check out our Quick Guide to Stuffed Vegetables.