Swap vegetables for noodles in this healthy lasagna-inspired recipe. Stuffing zucchini boats with chicken sausage, tomato, ricotta and herbs gives you all the flavors of lasagna without all the carbs.

• 2 large zucchini
• 2 teaspoons extra-virgin olive oil
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• ½ cup part-skim ricotta
• 1 large garlic, minced
•  
• 1 tablespoon chopped fresh parsley
• 6 ounces cooked Italian chicken sausage (about 2½ links), chopped
• 1 cup diced fresh tomatoes
• 1 teaspoon Italian seasoning
• ⅓ cup finely shredded Parmesan cheese

1. Preheat oven to 425°F.
2. Cut zucchini in half lengthwise. Cut a thin slice off the bottoms so each half sits flat. Scoop out the pulp, leaving a ¼-inch shell (discard the pulp). Brush the cut sides with oil and sprinkle with salt and pepper.
3. Combine ricotta, garlic and parsley in a small bowl. Combine sausage, tomatoes and Italian seasoning in a medium bowl.
4. Spread about 2 tablespoons of the ricotta mixture in each zucchini half. Top with equal portions of the sausage mixture. Place the zucchini boats in a 9-by-13-inch baking pan and cover with foil.
5. Bake for 25 minutes. Remove the foil and sprinkle the zucchini with Parmesan. Bake, uncovered, until the cheese is melted and starting to brown, about 5 minutes more.

Our site is part of Gourmet Ads (www.gourmetads.com). If you are interested in running an advertising campaign with us, please contact the sales team at Gourmet Ads.

 Ingredients

• 1 pound beef round steak
• 2 cups sliced fresh mushrooms
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• ½ cup chopped celery
• 2 cloves garlic, minced

• 1 (14.5 ounce) can diced tomatoes
• ½ teaspoon dried basil, crushed or 1 tablespoon chopped fresh basil
• ¼ teaspoon dried oregano, crushed or 1½ teaspoons chopped fresh oregano
• ⅛ teaspoon crushed red pepper
• 2 tablespoons grated Parmesan cheese
• Hot cooked pasta (optional)
•  
• • Prep
    20 m
  • Ready In
    1 h 40 m
• Trim separable fat from round steak, then cut meat into 4 serving-size pieces. Spray a cold large skillet with nonstick spray. Add the meat pieces to the skillet; brown both sides of each piece. Remove the meat from the skillet.
• Add mushrooms, onion, bell pepper, celery, and garlic to the skillet. Cook until vegetables are nearly tender. Then, stir in undrained tomatoes, dried herbs (if using), and crushed red pepper. Add the meat to the skillet, spooning the vegetable mixture over the meat. Cover and simmer about 1¼ hours or until the meat is tender, stirring occasionally. Stir in fresh herbs, if using.
• Transfer the meat to a serving platter. Spoon the vegetable mixture over the meat and sprinkle with Parmesan. Serve with pasta, if desired.
•  

Our site is part of Gourmet Ads (www.gourmetads.com). If you are interested in running an advertising campaign with us, please contact the sales team at Gourmet Ads.

Apple Dutch Baby Pancake

 This one-pan puffy oven-baked pancake recipe will wow brunch guests. Make it your own by swapping out the apple for pear slices, or switch up the spices and try cardamom or ginger in place of the cinnamon.

• 4 tablespoons ( ½ stick) unsalted butter
• 4 large eggs
• 1 cup whole milk
• 1 teaspoon vanilla extract
• ½ cup whole-wheat pastry flour
• 1 tablespoon granulated sugar plus ¼ cup, divided

• ½ teaspoon baking powder
• ½ teaspoon ground nutmeg, divided
• Pinch of salt
• ½ teaspoon ground cinnamon
• 2 cups sliced apple (about 1 large)
• Confectioners' sugar for garnish

Preparation

• 
  
• Prep
  15 m
• Ready In
  35 m

1. Preheat oven to 425°F.
2. Melt butter in a medium cast-iron skillet over medium heat. Remove from heat. Transfer 2 tablespoons of the melted butter to a blender. Add eggs, milk and vanilla; blend until very smooth, about 30 seconds. Add flour, 1 tablespoon granulated sugar, baking powder, ¼ teaspoon nutmeg and salt; pulse until very smooth, scraping down the sides as necessary.
3. Combine the remaining ¼ cup granulated sugar, ¼ teaspoon nutmeg and cinnamon in a small bowl. Brush the remaining butter over the bottom and up the sides of the pan. Return to medium heat. Sprinkle the sugar mixture into the pan and arrange apple slices on top. Cook, undisturbed, until bubbling, 1 to 2 minutes. Pour the batter over the apple slices.
4. Transfer the pan to the oven and bake for 15 minutes. Reduce temperature to 375°F and bake until golden and the center is firm, 5 to 10 minutes more. Sift confectioners' sugar over the top before serving, if desired.