Limited Editions by Darlene
Texalian Zucchini Boats
4 Large Zucchini, cut in half length wise and center scooped out to make a boat shape
1 pound Ground Turkey or Beef, browned and crumbled
1 large Onion, chopped
1 Bell Pepper, chopped
1 Garlic clove, minced
1 small Jalapeno pepper, diced (with or without seeds)
1 Tbsp Italian herb blend
1 tsp Sage
1 tsp Crushed Red Pepper
1 ½ cups Mozzarella Cheese, shredded
24 oz jar of Marinara sauce
For this Texas-Italian dish, hence Texalian, preheat oven to 400.°
Prepare zucchini. Spray baking sheet and put zucchini on open side up.
Brown and crumble meat.
Add vegetables and sauté until tender.
Add spices and herbs.
Add 1 cup of cheese and all of marinara sauce. Stir.
Spoon into zucchini boats. Top with remaining cheese and bake for 20 minutes.
A friend gave us some ground venison so I wanted to make something that was delish and chunked up with veggies and meat.
Here's my take on Venison Chili, I call
"Oh, Deer! Chili".
Not gamey tasting at all! Crunchy with all the onions and peppers.
Goes well over spaghetti squash, cauliflower mash or all by itself! (I'm low carbing)
Deviled Eggs Video