Tuesday, September 7, 2010

stuffed zucchini

i've had a few requests for this recipe, one request coming from Sarah Fragoso (can you say starstruck?) at Everyday Paleo.

1 pound of your favorite sausage (i used tomato & basil chicken sausage from TJ's)
4 zucchini
1 shallot, finely diced
2 cloves of garlic, finely diced
1/2 cup almond flour
olive oil

preheat your oven to 375 degrees. clean the zucchini and trim the ends. slice them in half lengthwise. using a melon baller (or spoon) scoop out the insides of the zucchini. only discard half of what you remove from them.

over medium heat, saute the zucchini insides (finely diced), shallot and garlic in olive oil until the liquid from the zucchini cooks off. remove the sausage from the casing and add to the pan. crumble the sausage as it cooks. try to get everything uniform in size. only season with salt and pepper if needed, the sausage should be well seasoned already.

once the sausage is cooked completely, remove from heat and add almond flour. mix until everything binds together. fill the zucchini shells with the mixture and bake covered for 35 minutes or until zucchini is soft.

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