Sausage Stuffed Zucchini with Summer Tomatoes, Basil & Arugula
Summer is peak zucchini season which means this healthy squash is in plentiful supply just about everywhere. The challenge can be finding new ways to incorporate it into delicious, family friendly meals. This wonderful recipe from Board Certified Holistic Nutritionist Christi Flaherty (@healthyhappyrealcf) uses Italian sausage and a few simple spices to create a delicious, protein packed meal!
1lb. antibiotic free Italian sausage
6 small zucchini (or 3 medium sized)
1/2 cup onion (chopped)
4 garlic cloves (minced)
1 tsp. oregano
1/2 cup almond flour
1 tsp. red pepper flakes (optional)
1 lb. fresh tomatoes
1 small bunch fresh basil
Extra virgin olive oil
Sea salt and fresh ground black pepper
1 bag arugula
2 oz. parmesan cheese
Tomatoes & Basil
Sausage Stuffed Zucchini
Preheat oven to 400°F.
Cut the zucchini in half length-wise. Scoop out the seeds, and some of the pulp. Set aside and reserve the zucchini pulp and the zucchini "shells".
Heat a small skillet over medium-high heat. Add a little olive oil and sauté the chopped onions until soft.
Reduce heat to medium and add the zucchini pulp and garlic. Sauté until the zucchini pulp is softened.
In a medium sized bowl, add sautéd zucchini, sausage, seasonings and almond flour. Mix well so that all ingredients get incorporated.
Divide the mixture evenly and stuff the middle of each zucchini half and place on a sheet tray.
Drizzle liberally with olive oil.
Bake in the oven until sausage reaches an internal temperature of 160°F. (Note: If you use chicken or turkey sausage instead of pork, be sure to cook to an internal temperature of 165°F.)
Tomatoes & Basil
While the zucchini is baking, cut the tomatoes into bite sized pieces and place in a medium bowl.
Drizzle with enough extra virgin olive oil to cover about half the volume of the tomatoes.
Season liberally with sea salt and fresh ground black pepper.
Chop basil and add to the tomatoes.
Serving: Arrange the arugula on the plates and add the sausage stuffed zucchini on top. Spoon the tomatoes and basil over the zucchini and drizzle on any accumulated juices. Top everything with freshly grated parmesan cheese.
Christi Flaherty is a Whole30 Certified Coach, Board Certified Holistic Nutritionist with NANP and founder of HealthyHappyReal.com. Her writing has been featured on eHow and Livestrong as a healthy cooking expert and she was a featured blogger with FoodBuzz. Christi coaches GenX women using the Whole30 approach to help them reach health goals, find food freedom and fall in love with cooking and eating real food. Find her Paleo and Whole30 friendly recipes and coaching information at Healthy Happy Real.