After an indulgent weekend (which I thoroughly enjoyed!), I really like to have a day of light eating. Enter the zucchini stuffed zucchini. It’s completely plant based and loaded with hydrating foods.
However, if you’re a meat eater, adding a chorizo or Italian sausage will take this to the next level. Cook to your preferences, always!
1 medium to large zucchini
1 tbls + 1 tsp ghee or olive oil (an olive oil mister comes in handy here)
1/4 cup chopped onion
1 large Swiss chard leaf or a couple handfuls of other greens
1 fennel or celery stalk
1 large garlic clove, smashed
2 tbls toasted pine nuts, pumpkin seeds or other nuts and seeds
1/4 cup GF bread crumbs
2 tbls fresh parsley
salt and pepper
Optional: 1 chorizo or Italian sausage with casing removed, additional cheese (like goat or creamy havarti), fresh basil, fresh lemon.
Preheat oven to 400 degrees.
Cut the zucchini in half lengthwise. Scoop out the insides to create a ‘boat’ that will hold the stuffing. Rub with the 1 teaspoon of olive oil and a good sprinkling of salt and pepper. Place in the oven and roast for 20 minutes or until desired doneness is reached.
If using Swiss chard – tear the leaves from the stalk, chop both separately.
If you’re using meat, brown the chorizo or sausage first, then remove from pan and add back with the garlic.
Melt the ghee or oil in a skillet over medium-high heat. Add the onions and saute for a minute then add the Swiss chard/ fennel/celery stalk and a good sprinkle of salt. Saute for a few minutes to soften the veggies, tossing often. Chop the garlic and add to the pan along with the nuts. Turn off the heat.
Remove zucchini from the oven. Pile the stuffing into the boat. Cover with bread crumbs and a good sprinkling of grated cheese.
Set the oven to broil. Place the zucchini stuffed zucchini under the broiler just a minute until browned (watch closely as this can burn easily.)
Remove from heat, drizzle with aged balsamic, fresh lemon and chopped chives if available.
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