Zucchini is seeing some action this season on all the blogs. It is finally getting the credit it deserves. Currently in full season, this veggie is packed full of healthful benefits. Zucchini helps lower cholesterol and is believed to be a fighter in the prostate cancer ring. It also lowers blood pressure and is high in manganese, which helps the body metabolize protein and carbohydrates. The smaller the veggie, the more flavor is packs. But enough about the star of the show and more about me.
For…, well pretty much most of my life, I have been avoiding the grill. Any time I have tried to grill something I have ended up burning whatever poor piece of food that managed to end up in my hands past the point of recognition… Recently, I have decided to face my nemesis, the grill, and try to learn how to use it to my benefit. What I quickly discovered is that I am much better at grilling veggies then I am meat. So for now I will leave the protein grilling to Vaughan and work on my veggies over the flame.
Last week we came home with a couple of zucchinis in our Ellenville’s Farmer’s Market basket and I decided I wanted to try to do something other than sauteeing them. So I decided to try my hand at stuffed zucchini. The challenge came in keeping it Paleo. Most stuffed zucchini recipes require a bit of grain and even more cheese. So I decided to get creative and use a play on Thanksgiving stuffing to stuff this awesome vegetable. The result…. YUM! Now this recipe makes quite a bit of stuffed zucchini’s, 12 to be exact. So you may want to cut the recipe in half. We enjoy our leftovers, so for us it’s perfect!
- 1 medium sweet potato
- 6 medium zucchini
- 2 tablespoons olive oil pus some
- 4 celery stalks
- 1 medium onion
- 1/2 – 1 lb sausage
- 1/2 cup white wine
- 2 small apples or 1 large
- 1/3 cup pine nuts, toasted
- 2 eggs
- Preheat the oven to 400 degrees.
- Dice the sweet potato into small pieces and place on a baking sheet with a little bit of olive oil and salt, bake for 20 minutes.
- Saute onions and celery in olive oil for about 10 minutes, until almost transparent.
- Add sausage to the saute mixture and cook through.
- Once cooked, add diced apple and wine and simmer until reduced.
- Slice zucchinis in half lengthwise and scoop out the insides.
- Lightly oil the zucchini and grill over medium heat for 5 minutes.
- Once the meat mixture is cool mix it with the eggs, potatoes and pine nuts and the innards of the zucchini.
- On aluminum foil, place 304 halves of zucchini, open side up. Add the mixture to the zucchini boats then fold over the aluminum foil.
- Grill over medium high heat for 10 – 12 minutes.
- Serve and Enjoy!