I got to spend some time this weekend with my sweet little grandgirl. Oh my, does this child love her apples! She’s a mess!
I’ve been looking for some new recipes lately to help the hubby get back on track with his eating habits. I found a recipe tonight in the new THM cookbook and was pleasantly surprised that I could play around with it a little and make it something to his liking but still have it low-carb. You know me…I almost always change up recipes! I used ground sausage instead of the called-for chicken chunks. I also added some seasonings along the way.
about 3-4 medium zucchini squash
3/4 lb. ground sausage
1/2 medium onion, diced
1 tsp. minced garlic
salt and pepper to taste
one medium tomato, diced
sprinkling of basil, ground red pepper, and oregano
Preheat oven to 400*. Cut the zucchini lengthwise and hollow out the middle. Spray a cookie sheet lightly with coconut oil. Place the zucchini boats on the sheet and bake about 10 minutes.
While zucchini is baking, brown the sausage with the onion and garlic. Drain off any fat. Add the salt, pepper, basil, ground red pepper, and oregano. Stir well to incorporate spices. Add diced tomato and stir.
Scoop the meat mixture into the zucchini boats. Sprinkle with mozzarella cheese. Return pan to oven for an additional 8 minutes or so. Zucchini should be tender and cheese melted.
Any leftover meat mixture can be served in a bowl with mozzarella cheese melted over the top.