Stuffed Zucchini Boats

Stuffed zucchini boats were a big hit with their hearty sausage mixtures topped with cheese. An easy low carb meal that all family members and friends will enjoy.

Ingredients

4 medium zucchini or yellow squash
½ tsp dried Italian seasoning
Salt and pepper to taste
2 tsp of Olive Oil, Macadamia Nut Oil, Tallow, or Lard
1 pound uncooked Bratwursts—either Omega-3 Pork or Grass-Fed Beef (casings removed)
½ cup onion finely diced
1 tsp minced garlic
2 cups Marinara sauce
¾ cup LVC Meadowrella (mozzarella-type) cheese
1 tsp T-Coons The Stuff

Preparation

1. Pre-heat oven to 400 degrees.
2. Cut zucchini in half lengthwise, trim off ends, and use spoon to carefully scoop the seeds out of the zucchini.
3. Sprinkle Italian seasoning plus salt and pepper on zucchini shells.
4. Heat oil or fat in a pan and cook meat on medium heat for four to five minutes. Use spatula to break up the meat.
5. Add diced onions and cook for four minutes. Add garlic and cook for one minute.
6. Season meat and vegetable mixture with salt and pepper and T-Coons.
7. Pour Marinara sauce over meat mixture and cook for five more minutes.
8. Spray casserole dish with coconut oil cooking spray or wipe with grass-fed butter.
9. Place empty zucchini boats in the casserole dish.
10. Spoon meat mixture into zucchini boats. Top with shredded cheese.
11. Bake for 25 minutes or until cheese is melted and golden brown.

Serve with a salad.

Submitted by Sandra Slanker