Zucchini Boats

4 medium zucchini
1 lb. chopped sausage (beef for Maker's Diet)
1 large onion, chopped
2 cloves of garlic, minced
1/2 bell pepper, chopped
1/4 c. grated Parmesan cheese
4 oz. Mozzarella cheese, grated
4 drops of Tabasco sauce
1/4 c. bread crumbs (leave out for Maker's Diet)
1 beaten egg
1/4 tsp. dried thyme
salt & pepper


Cook whole zucchini in boiling salted water until barely tender, about 7-10 minutes. Cut in halves lengthwise and scoop out pulp. Mash the pulp; reserve the shells.


In a skillet cook the chopped sausage; drain off the fat. Add onion, bell pepper and garlic to skillet and cook until onion is soft. Stir in drained, mashed zucchini pulp and egg. Add Parmesan cheese. Add bread crumbs and seasonings; mix all ingredients together.


Spoon into zucchini shells. Place in shallow baking dish. Refrigerate, if desired (1 day maximum). To serve, add sauce, then cover with Mozzarella cheese. Bake at 350 degrees for 30 minutes.

Sauce:

8 oz. tomato sauce
dash of salt
dash of oregano
dash of sweet basil
dash of onion powder
dash of garlic powder
1 Tbl. of Olive Oil


Simmer 10 minutes