- 2 large zucchini
- 2 TBS olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 lb. Italian sausage
- 2 tsp. Italian seasoning
- 1 jar Classico pasta sauce (or your favorite brand)
- 1/4 cup vodka
- 3/4 cup fresh herbs chopped (1/2 basil, 1/2 parsley)
- 1 TBS. Parmesan cheese
- Breadcrumbs–you’ll see how I made them
Heat the olive oil in a large pan. Saute the garlic, onion and Italian seasoning over medium heat until the onion is translucent, about 10 minutes.
Add the Italian sausage and crumble as it cooks over medium heat.
Cook until nicely browned.
Add your favorite jar of pasta sauce to the pan and stir. Add the vodka, bring to a boil, then lower heat to simmer.
Stir in the fresh herbs.
Simmer over low heat for 10 minutes.
While the sauce is simmering, prepare your zucchini boats. Cut them length-wise and use a spoon to scoop out the seeds. Make them deep enough to hold the filling.
I didn’t have any breadcrumbs or old bread, but I did have this package of croutons.
And with a small kitchen mallet and a Ziploc bag they turned into the best breadcrumbs.
Spray Pam on the rimmed baking sheet. Place zucchini on the pan, carefully spoon in the sauce and top with the Parmesan cheese and the breadcrumbs.
Bake at 375 for 45 minutes or until the zucchini is fork tender. It might take more or less time depending on how fresh and how big they are. When they’re done put them under the broiler for 1-2 minutes to crisp and brown the tops.
And here’s how they should look when you’re done. I served them with fresh tomatoes. I know it wasn’t exactly Penne alla Vodka, but all the Italian flavors were there–without all the calories!
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