I'm currently sitting in my apartment in Austin, Texas watching Bridgerton (no shame) and melancholic feelings are creeping in. Golden hour is when my emotions hit me- the weight of a new city, often finding myself alone in my apartment. Said emotions can be hard, but also give me a reason to do things I've always wanted to do- like starting Purple Plate!
Thank you for listening to my soapbox, but there is a recipe to share too! If you're trying to be good on the weekdays, but have an Italian craving like it's the weekend, these Italian Sausage Zucchini Boats are your answer! They are equally tasty as they are healthy, and make for a great lunch tomorrow.
Recipe:
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 4
Ingredients:
4 large or 6 small zucchinis
1 pound of ground Italian sausage
1 cup of sweet yellow onion, chopped
1 tsp of dried basil
1 tsp of dried oregano
1/4 tsp of salt
Whole30 compliant marinara (optional)
Fresh chopped basil or parsley for garnish (optional)
Shredded cheese for topping (optional- not a Whole30 compliant option)
Instructions:
Preheat oven to 375 degrees. Boil a pot of water.
Slice zucchinis in half and scoop out the insides out. Keep enough of the insides in tact so it won't be too thin and fall apart).
Place scraps in a separate bowl.
Place zucchinis in boiling water for 2-3 minutes. Drain, and place on baking sheet.
Cook your sausage! Once cooked, drain all grease.
Chop your zucchini scraps. Add chopped zucchini and onion to heat with the sausage.
Cook until zucchini is clear, remove any excess water. Add spices and salt, combine well. Remove from heat.
Stuff zucchinis with meat and drizzle with marinara.
Baked for 20 minutes (this is where I add cheese on top to melt).
Serve immediately and garnish if desired! Enjoy.
Recipe inspired from The Wooden Skillet.
xo,
ej
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