Pizza Stuffed Zucchini Boats

Friday night is pizza night, right? I hear this with many families so last night we decided to have "pizza night" via The Freese Method. The Freese Method is a diet where you avoid sugar, dirty oils and processed, refined carbs to fix your broken metabolism. I've been doing it since September and it has gotten easier and easier. Now, I look forward to finding new ways to incorporate the recipes into my daily life. Pizza, anybody? Bruce and I both loved this recipe. I halved the recipe since there were only two of us but I wouldn't do that again because these were so good, we could have eaten more. (There are no portion restrictions with this diet plan.) I was wondering if the grandkids would like these but I think they really like their breads. This recipe is a lot like my Tuna Boats that are a very kid-friendly dish that Nick and Lauren always ate growing up. Nick wanted me to make them for his kids recently and we had lots of fun making them and eating them.

Tuna Boats are basically an open-faced tuna salad sandwich but I put a cucumber "sail" in the middle to make it a boat. The kids love it and it tastes good, too. I was excited when Hannah posted this Pizza Stuffed Zucchini Boat recipe and I wanted to make it right away. Next time, I will make extra for a quick leftover meal or snack. They really were that good.

Serves 4

4 zucchini

10.5 oz. pork sausage

2 cloves garlic, minced

1 tsp. Italian seasoning

3/4 cup tomato sauce

3 oz. mozzarella cheese, grated

1/2 cup mushrooms, thinly sliced

1/4 cup green bell pepper, chopped

2 Tbsp. red onion

1. Preheat oven to 375 degree F. and line a baking sheet with parchment paper.

2. Scoop the seeds out of the zucchini and discard.

3. In a pan over medium-high heat, brown the sausage.

4. Drain the excess drippings from the pan. Add the garlic and Italian seasoning and cook for another minute. Add the tomato sauce and stir to combine.

5. Divide the sausage mixture between the scooped out zucchini.

6. Top with cheese, mushrooms, bell pepper, and onions.

7. Bake for 25-30 minutes or until the cheese has melted and the zucchini is tender.

8. Divide between plates and enjoy!

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