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Chicken Sausage Zucchini Boats

These health-conscious chicken sausage zucchini boats make an excellent appetizer or a delicious gluten-free entree fit for any occasion!

Yield: 12 servings

Ingredients:

  • 4 large zucchini, sliced in half lengthwise, de-seeded
  • 2 tbsp extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 1 medium white onion, diced
  • 1 cup Greenridge Farm Kale and Asiago Chicken Sausage, diced
  • 1 cup diced tomatoes
  • 1 cup grated Parmesan cheese
  • chopped herbs, optional for garnish
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste

InSTRUCTIONs:

  1. Heat 2 tablespoons of extra-virgin olive oil over medium heat in a large skillet.
  2. Saute chopped garlic until fragrant.
  3. Add in diced onion and stir until onions begin to soften slightly.
  4. Add the Greenridge Farm Kale & Asiago Chicken Sausage to the pan, stirring occasionally (about 2 minutes).
  5. Add diced tomatoes.
  6. Sprinkle with salt and pepper.
  7. Add in Parmesan cheese, stirring until cheese begins to melt. Remove from heat.
  8. Preheat oven to 350 degrees F.
  9. Slice zucchini in half lengthwise and de-seed creating a boat shape.
  10. Fill boats with skillet mixture and top with extra Parmesan if desired.
  11. Bake for 20 minutes.
  12. Garnish with herbs (optional) and serve warm.

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