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  • Writer's picture- Bloated Belly Co.

Spicy Sausage Zucchini Boats

This past weekend I spent Sunday morning strolling through the St. Paul Farmers Market. Between gazing at the breathtaking floral arrangements, the size and quality of the veggies, I couldn't help but think: "AMY how on earth has it been over 2 years since you have been to a farmers market!?"

Lets just say, I am now going to be a frequent flyer at the Farmers Market. While I was there I picked up sweet potatoes, tri-color beans, and zucchini (my favorite). On my drive home last night I was brainstorming some simple, quick, zucchini recipes that I could whip together. I hope you enjoy this Spicy Sausage Zucchini Boat recipe as much as we did!


- Turkey Sausage (16 oz)

- 1/2 fresh red pepper (diced)

- 2 large zucchini's

- 1/4 cup Scharr breadcrumbs

- Daiya (dairy free) shredded mozzarella

- 1 T Mrs. Dash Extra Spicy Seasoning Blend

- 1 teaspoon Pepper

**For those not on the FODMAP diet, also add in:**

- 1 teaspoon garlic powder

- 1 teaspoon onion powder


- Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-1/2 inch shells.

- In skillet, brown the turkey sausage and then add in zucchini pulp, chopped red pepper, and seasonings.

- Remove from heat and spoon this mixture into the zucchini shells, place on baking dish, and sprinkle with cheese, breadcrumbs, and basil.

- Bake uncovered at 425 for 30 min.

- I personally like my food extra crispy, if you are the same, broil for an additional 4-5 minutes.


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