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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)


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