Bratwurst & Provolone Stuffed Zucchini Boats

🧂 Ingredients

• 4-5 medium to large

  zucchini
• 1 package

  19 oz bratwurst sausages
• 1 bell pepper

  finely chopped
• 1 onion

  finely chopped
• 2 cloves minced garlic
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 1 teaspoon Italian seasoning
• 15. oz can diced tomatoes

  drained
• 1 cup shredded provolone

Instructions

• 1 Preheat the oven to 350 degrees. Bring a large pot of water to a boil and
  submerge the whole zucchini into the boiling water. Blanch for 5 minutes or
  until the zucchini have softened somewhat. Then transfer the zucchini to a pot
  of cold water.
• 2 Meanwhile, heat a large skillet over medium high heat. Remove the bratwurst from
  their casings and add to the skillet to brown. After a couple of minutes, add in
  the onion, pepper, garlic and seasonings to the pan and continue to brown and
  cook until the sausage is cooked through and the onions and peppers have
  softened. Add in the drained tomatoes and simmer for 5 minutes. Remove from the
  heat.
• 3 Halve the zucchini lengthwise and scoop out the insides as best you can with a
  spoon or melon baller (if you have a grapefruit spoon, it works great!).
• 4 Place the prepped zucchini on a greased baking sheet and fill each zucchini half
  with the bratwurst mixture. Top each with shredded provolone and place in the
  oven for 15-20 minutes or until the cheese has melted and the zucchini is cooked
  through

Nutrition Info