Firelli Italian Hot Sauce Description
Casa Firelli is medium spicy - not overwhelmingly hot, but rich, rounded and spicy to give a delicious kick to your food.
Perfetto For:
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Pizza
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Pasta
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Bloody Mary
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Eggs
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Salads
Free Of
Cholesterol, GMOs, fat, gluten.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tsp. (5 mL)
Servings per Container: About 30
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 40 mg | 2% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
Other Ingredients: Roasted red peppers, water, balsamic vinegar, calabrian chili peppers, lemon juice, porcini mushrooms, garlic powder, spices, citrus fiber, salt, sugar.
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Mediterranean Stuffed Zucchini Boats
This time of year is always a race to enjoy summer squash in as many ways as possible. Here, zucchini takes center stage as a main course, rather than just a simple side. These low-carb, loaded boats are brimming with nutritious veggies and healthy fats that satisfy as a complete meal. Be sure to choose medium- or large-sized squash for maximum filling space! Arugula and fennel combine with green olives, pine nuts, beef and sausage for bold
Mediterranean flavor.
Mediterranean Stuffed Zucchini Boats
- ½ lb. ground sausage
- ½ lb. ground grass-fed beef
- 1 tsp. cumin
- 1 tsp. salt
- ½ tsp. pepper
- 2 Tbsp. avocado oil
- 1 bulb fennel or small yellow onion, (chopped)
- 4 cloves garlic, (diced)
- 1-½ cups frozen corn
- 1 cup pine nuts
- 1 cup green olives, (pitted and sliced)
- 3 cups arugula
- 4 oz. grated parmesan cheese
- 4 large zucchinis
Optional: hot sauce
- Preheat oven to 350 degrees F. Coat sheet pan with non-stick spray.
- In large pan over medium heat, cook sausage and ground beef with cumin, salt and pepper until meat is cook through and no longer pink.
- Drain grease; remove from pan. Set aside.
- In same pan, heat avocado oil over medium heat. Add fennel and garlic and cook until fennel is softened, about 10 minutes. Stir often.
- Add corn, pine nuts, green olives and arugula. Cook, stirring often, about 5 minutes, or until corn is no longer frozen and arugula is wilted.
- Turn off heat and let cool.
- Slice each zucchini in half vertically. Scoop out center as much as possible, creating “boats” for filling.
- Place zucchini boats on sheet pan. Use spoon to generously fill each with meat and vegetable mixtures; evenly top with parmesan cheese.
- Bake 20-22 minutes, or until cheese turns slightly golden.
- Top with hot sauce, if desired.
Notes: Extra filling can be frozen for up to 2 months.
Add the ingredients to your cart and rock these boats!
