What's for dinner?

IL, we would be in trouble if he cooked very much. After losing weight 5 years ago I am careful and weigh myself everyday.

Quote:

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Originally Posted by SteveinMN

I don't mind at all. It's DW's turn to make dinner so she's using a recipe I don't yet have. I have, however, made these, which turned out very well:

30-MINUTE ZUCCHINI PIZZA BOATS

PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES
SERVINGS: 4
CALORIES: 429 KCAL
AUTHOR: INSPIRED BY THE GIRL ON BLOOR blog

INGREDIENTS

4 medium zucchini
1 Tablespoon olive oil
Salt and pepper to taste
8 ounces italian link sausage, casing removed <== I just buy bulk Italian sausage. So much easier than undoing links.
14 ounce jar pizza sauce
1-1/2 cups shredded mozzarella cheese
1 cup sliced button mushrooms, optional
1⁄2 green pepper diced
1⁄4 cup diced red onion
2 Tablespoons sliced olives
1 Tablespoon chopped fresh basil, optional
1 teaspoon red chili flakes, optional

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Cut each zucchini in half horizontally, then scoop out the seeds. If they don’t lie flat, trim a thin strip from the bottom. Place them on a baking sheet or in a 9x13 casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
3. Heat a large skillet over medium-high heat. Add sausage and cook until browned, 4-6 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in pizza sauce and heat for 1-2 minutes longer.
4. Add sausage mixture to each zucchini boat, then top with cheese, mushrooms, green pepper, red onion and olives.
5. Place into oven and bake until the zucchini is tender and the cheese has melted, about 12-18 minutes.
6. Serve immediately, garnished with basil and red pepper flakes, if desired.

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Thanks, Steve!! Subbing ground meat for the sausage, but this is dinner tonight.

A zucchini onion omelet with cheese.

Quote:

---

Originally Posted by SteveinMN

I don't mind at all. It's DW's turn to make dinner so she's using a recipe I don't yet have. I have, however, made these, which turned out very well:

30-MINUTE ZUCCHINI PIZZA BOATS

PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES
SERVINGS: 4
CALORIES: 429 KCAL
AUTHOR: INSPIRED BY THE GIRL ON BLOOR blog

INGREDIENTS

4 medium zucchini
1 Tablespoon olive oil
Salt and pepper to taste
8 ounces italian link sausage, casing removed <== I just buy bulk Italian sausage. So much easier than undoing links.
14 ounce jar pizza sauce
1-1/2 cups shredded mozzarella cheese
1 cup sliced button mushrooms, optional
1⁄2 green pepper diced
1⁄4 cup diced red onion
2 Tablespoons sliced olives
1 Tablespoon chopped fresh basil, optional
1 teaspoon red chili flakes, optional

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Cut each zucchini in half horizontally, then scoop out the seeds. If they don’t lie flat, trim a thin strip from the bottom. Place them on a baking sheet or in a 9x13 casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
3. Heat a large skillet over medium-high heat. Add sausage and cook until browned, 4-6 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in pizza sauce and heat for 1-2 minutes longer.
4. Add sausage mixture to each zucchini boat, then top with cheese, mushrooms, green pepper, red onion and olives.
5. Place into oven and bake until the zucchini is tender and the cheese has melted, about 12-18 minutes.
6. Serve immediately, garnished with basil and red pepper flakes, if desired.

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I made something similar recently.... WONDERFUL!!!!

The zucchini dinner turned out great last night! Family definitely wants a repeat - LOL.

Glad to hear that, happystuff! DW's new recipe didn't turn out quite as good as this one, so I think the one I posted here will be the zucchini boat recipe for us, too.

Hamburgers and homemade French fries.

chicken thighs in the air fryer and corn on the cob.

I have "Everything Soup/Stew" in the crockpot... all the leftovers from the fridge. LOL. It's always different and always pretty good!

An omelet with lots of fresh basil from the garden and cheese with a Triple Zero peach yogurt for dessert.