Zucchini Boats and Sweet Potato Wedges

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This is one of my favorite lunch combos for fall! Here are the recipes for you to try at home 🙂

Zucchini Boats Ingredients:

  • 5 medium zucchini
  • 16 oz package of pork sausage
  • 1 red bell pepper (chopped)
  • 1 green bell pepper (chopped)
  • 1 onion (chopped)
  • 1/2 tsp salt
  • 1 tsp pepper
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 2 cloves garlic
  • 15 oz can of diced tomatoes
  • 8 oz package of shredded mozzarella cheese

To make the zucchini boats:

  1. Preheat oven to 375F.
  2. Cut zucchini in half and hollow out the inside, still leaving a bit of flesh, and place them on a baking sheet.
  3. Brown the sausage in a pot and remove when cooked.
  4. Use the drippings from the sausage to cook the garlic, onions, peppers. Add the salt, pepper, basil and oregano to the pot and cook until onions are soft.
  5. Add the can of diced tomatoes and the cooked sausage back to the pot and simmer for about 10 minutes, stirring frequently.
  6. Fill the zucchini with the meat mixture and top with shredded cheese. Bake for about 30 minutes.

Sweet Potato Wedges Ingredients:

  • 2 lbs sweet potatoes (sliced into wedges)
  • 1 tbsp corn starch
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 2 1/2 tbsp olive oil

To make the potato wedges:

  1. Preheat oven to 425F and place your baking sheet in the oven to preheat as well.
  2. In a small bowl, mix together cornstarch, salt, pepper, paprika and garlic powder.
  3. In a large bowl, place potato wedges and toss with olive oil, then pour the cornstarch mix over the wedges to coat them evenly.
  4. Take heated baking sheet out of the oven, add potato wedges and bake for 15 minutes.
  5. Remove sheet from oven and toss, then place back into oven for about 10 more minutes.

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