In a medium bowl combine pulp garlic tomato mushrooms basil oregano crushed red pepper flakes olive oil and 12 cup cheese.

Italian stuffed zucchini boats incredible recipes. Stuffing a zucchini is as easy as it looks. Halve zucchini lengthwise. Fill with meat mixture.

These ITALIAN STUFFED ZUCCHINI BOATS include lean ground turkey and fresh veggies topped with cheese and toasted bread crumbs. Fill up the zucchini boats. Bake uncovered at 375 degrees for 45 minutes or until the zucchini is tender.

Sprinkle with cheese during last few minutes or baking. Transfer to a bowl. Remove from heat and evenly divide the mushroom mixture into the zucchini boats.

Wash the zucchinis then cut them into half and to the size of the tray we use to bake them. Carve the seeds out of the halved zucchinis. Just-picked zucchini is hallowed out then stuffed with Italian sausage fresh tomato and fragrant basil and then piled high with shredded mozzarella cheese and broiled until melted.

Bake for 20-30 minutes or until golden but not burned. In a small saucepan bring chicken stock to a boil. Use a melon-baller to carefully scoop the flesh out of the zucchini and transfer to a mini prep food chopper.

Add the onions to the food processor and pulse until they are about the size consistency of the zucchini. Low-carb less guilt but tons of flavor. RECIPE IN THE COMMENTS CLICK ON PICTURE.