If you can’t tell, I’m obsessed with any type of tomato-based sauces. As a result, I’ve created a ton of recipes that have tomato in the. I’ve made this recipe on portobello caps and on sliced zucchini — so you’ll see two versions in the pictures. I hope you enjoy these as much as I have!
4 large portobello mushrooms or 1 large zucchini
4 cloves of garlic
1 medium zucchini
1 green pepper
parmigiano reggiano cheese or dairy-free option (rice cheese mozzarella cheese)
You choose: ground turkey, chicken, organic pepperoni, organic lean beef, toppings are endless!
Spray on non-stick spray on a baking sheet and place the mushrooms on the sheet with the bottom side up. Cut up the garlic, onion basil and tomatoes. Brown the meat of choice, add the garlic, zucchini, onion, green pepper, basil and tomatoes in the pan and saute the mixture until the tomatoes are soft.
Add the mixed ingredients from the sauce pan into each mushroom and top with grated parmigiano cheese or mozzarella rice cheese. Place the baking sheet into the preheated oven and bake for 12 minutes at 400F.
Sprinkle with fresh chopped parsley. Ready to serve.