Ancient Grains Stuffed Zucchini Recipe 455

ANCIENT GRAINS STUFFED ZUCCHINI RECIPE - (4.5/5)

Steps:

• Preheat oven to 350. Scoop out middle of each zucchini slice, creating a 'ditch' down the center. Place zucchini cut side down in a pan filled with 1 cup water into 350 degree oven for 12-15 minutes. Meanwhile, combine the next 7 ingredients in a bowl. Scoop equal amounts into zucchini 'boats'. Top with chopped mango and almonds. Bake for another 15-20 minutes to heat through. Enjoy!

SAUSAGE-STUFFED ZUCCHINI

Steps:

• Cut zucchinis in half lengthwise and spoon out the seeds, being careful not to go through to the skin. Place zucchini guts in a bowl; mix in diced tomatoes, white onion, and green pepper.
• Heat butter in a skillet over medium heat. Add garlic and sautè until fragrant, about 30 seconds. Add the zucchini pulp mixture. Sautè until almost tender, about 5 minutes. Stir in sausage, Italian seasoning, salt, and pepper.
• Let mixture simmer for about 5 minutes; add the tomato sauce. Simmer for 5 minutes more, then reduce heat to low.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bring a pot of water on the stove to a boil.
• Place the zucchini halves in the boiling water for 3 minutes. Remove the zucchini.
• Place zucchini halves into an oven-safe baking dish. Fill the pieces with your sausage mixture. Top them off with mozzarella and Parmesan cheeses. Cover with foil.
• Bake in the preheated oven for 20 minutes. Remove the aluminum foil. Continue to cook until tender, about 30 minutes more.
• Garnish with fresh parsley and enjoy!