So we have to admit, we weren’t really so sure how delicious these were going to be. But they ended up far surpassing our expectations both in ease of the making and with their good GOOD taste.
The original recipe can be found here at Paleo Mama. We didn’t change a lot in our version as we have been known to do.
Paleo Stuffed Zucchini
- 3-4 medium zucchini
- 1 lb sausage (we used a plain pork sausage and removed the casings)
- 1/2 cup coconut milk
- 1/4 cup almond flour (we made ours from almonds in the Magic Bullet)
- 4 cloves garlic (smashed)
- 1 1/2 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp pepper
First things first – preheat your oven to 350 degrees and get out your casserole dish. We used a 9 x 12 dish and it worked perfectly for 3 whole zucchinis. Second, trim the ends off of your zucchini and cut them in half. Use a spoon to scoop out the zucchinis guts and save them in a bowl.
Your zucchinis should look something like this:
Next remove your sausage from casings and cook over medium heat. Once the sausage is cooked through, add the zucchini guts to the sausage and simmer for 10 (ish) minutes. Then add your Italian Seasoning, Salt, Pepper.
Add your coconut milk, almond flour and lots of garlic!
Bring to slight boil, then simmer for a few minutes.
Pour mixture over uncooked zucchini boats.
Bake (uncovered) for 30 minutes or until zucchini is soft.
We loved this paleo recipe. So much so we’re making stuffed zucchini again this week. The ease of making this and the deliciousness makes this one of our favorite eats so far…
~Now that’s good eatin’ folks!