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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