Sausage and Egg Baked Zucchini Boats

SERVINGS

2

PREP TIME

30 min

TOTAL TIME

1 hr 20 min

GLUTEN FREE

YES


All Natural Pork Sausage Roll

This recipe is made with ​a Jones All Natural Roll Sausage.


Fresh zucchinis are filled with savory Jones breakfast sausage, vegetables and scrambled eggs. Sprinkle with parmesan cheese to finish.


 Enjoy these main ingredient substitutions:

ingredients
4 large zucchinis
1 (12 oz) Jones Dairy Farm All Natural Breakfast Sausage Roll
1 teaspoon fennel seeds
1/2 teaspoon freshly ground black pepper
1 cup white or brown mushrooms, sliced
1/2 cup red bell pepper, seeded and chopped
4 eggs
1/4 cup milk
1/2 teaspoon kosher salt
1/4 cup freshly grated parmesan cheese
DIRECTIONS
Preheat the oven to 350˚F.

Trim ends off of zucchinis. Use small, sharp knife to carefully cut out seeds and scoop out pulp from middle of zucchini, leaving 1/4-inch to 1/2-inch shells, depending on how large your zucchini are. Place on baking sheet covered with parchment paper. Discard seeds and pulp.

Over medium heat, break sausage into large skillet. Crush fennel seeds with your fingers over sausage; add black pepper and stir to combine. Cook until no longer pink. Transfer sausage to bowl and set aside.

Add mushrooms and bell pepper to pan and cook until vegetables have softened. Remove from heat. Add sausage back to pan and mix with vegetables.

Divide sausage mixture evenly into zucchinis; there may be extra depending on size of zucchini.

Whisk eggs and milk together and season with kosher salt. Fill boats just below the brim of zucchinis.

Bake zucchini for 40 minutes or until eggs are set and are beginning to pull away from inside edges of zucchini. Sprinkle with parmesan cheese and cook for an additional 10 minutes or until melted.

Serve immediately or at room temperature.

Ingredients

Directions

4 large zucchinis
1 (12 oz) Jones Dairy Farm All Natural Breakfast Sausage Roll
1 teaspoon fennel seeds
1/2 teaspoon freshly ground black pepper
1 cup white or brown mushrooms, sliced
1/2 cup red bell pepper, seeded and chopped
4 eggs
1/4 cup milk
1/2 teaspoon kosher salt
1/4 cup freshly grated parmesan cheese
Preheat the oven to 350˚F.

Trim ends off of zucchinis. Use small, sharp knife to carefully cut out seeds and scoop out pulp from middle of zucchini, leaving 1/4-inch to 1/2-inch shells, depending on how large your zucchini are. Place on baking sheet covered with parchment paper. Discard seeds and pulp.

Over medium heat, break sausage into large skillet. Crush fennel seeds with your fingers over sausage; add black pepper and stir to combine. Cook until no longer pink. Transfer sausage to bowl and set aside.

Add mushrooms and bell pepper to pan and cook until vegetables have softened. Remove from heat. Add sausage back to pan and mix with vegetables.

Divide sausage mixture evenly into zucchinis; there may be extra depending on size of zucchini.

Whisk eggs and milk together and season with kosher salt. Fill boats just below the brim of zucchinis.

Bake zucchini for 40 minutes or until eggs are set and are beginning to pull away from inside edges of zucchini. Sprinkle with parmesan cheese and cook for an additional 10 minutes or until melted.

Serve immediately or at room temperature.