Sausage Stuffed Zucchini with Summer Tomatoes, Basil & Arugula

Directions

Sausage Stuffed Zucchini

1. Preheat oven to 400°F.

2. 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".

3. Heat a small skillet over medium-high heat.  Add a little olive oil and sauté the chopped onions until soft.

4. Reduce heat to medium and add the zucchini pulp and garlic.  Sauté until the zucchini pulp is softened.

5. In a medium sized bowl, add sautéd zucchini, sausage, seasonings and almond flour.  Mix well so that all ingredients get incorporated.

6. Divide the mixture evenly and stuff the middle of each zucchini half and place on a sheet tray.

7. Drizzle liberally with olive oil.

8. 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

1. While the zucchini is baking, cut the tomatoes into bite sized pieces and place in a medium bowl.

2. Drizzle with enough extra virgin olive oil to cover about half the volume of the tomatoes.

3. Season liberally with sea salt and fresh ground black pepper.

4. Chop basil and add to the tomatoes.