header
June 3rd 2012
archived under: Grain Free, Main Ingredient, Make and Freeze, Pork, Recipes

IMG_7749

Paleo Zucchini Boats / Stuffed Zucchini Recipe

Ingredients:

  • 2 Tbsp coconut oil (I used expeller-pressed so it wouldn’t taste coconutty)
  • 1 medium onion, diced
  • 10 oz of mushrooms, chopped
  • 2 cloves of garlic, minced
  • 7 oz of organic tomato paste
  • 4 medium zucchinis
  • 1 pound of your favorite sausage
  • 2 eggs
  • salt and pepper to taste

Method:

  1. Preheat your oven to 375 degrees Fahrenheit and set a large pot of water to boil.
  2. Heat the coconut oil in a large skillet. Add onions and cook over medium heat until translucent.
  3. Add the mushrooms and garlic and continue to cook until mushrooms are tender.
  4. Remove the veggies to a large bowl, and brown the sausage in the skillet.
  5. When the water boils, boil the zucchinis for 4-5 minutes, then plunge into ice water.
  6. Add the cooked sausage, tomato paste, and eggs to the large bowl with the veggies. Mix well.
  7. Cut the zucchinis in half lengthwise and scoop out the middles with a grapefruit spoon.
  8. Chop the removed zucchini flesh and add it to the veggies and sausage. Combine.
  9. Fill the zucchini halves with the veggie/meat mixture.
  10. If you’re going to freeze them, now is the time. Freeze on a cookie sheet before vacuum-sealing them.
  11. If you want to enjoy them now, pop them into the oven for half an hour.

IMG_0607





Christine (1 comments)

Made these tonight and came out DELICIOUS! Used spicy Italian sausage and put the mushrooms in the food processor to make the pieces almost the same size as the sausage. Thanks, will check out more of your recipes.




Jessica (36 comments)

I’m going to make zucchini boats tonight! I’ve made this recipe before and it was amazing:

http://www.food.com/recipe/vegetarian-greek-stuffed-zucchini-112482

The cinnamon/tomato combo gives it a Greek flair! I’m going to try replacing the brown rice with ground meat this time to make it paleo. I’m also totally trying your pre-frozen smoothie idea. I love making smoothies, but sometimes I forget to use the bananas in time — freezing them makes total sense, and will help the smoothie texture.




Jill (17 comments)

just bought all the ingredients at the store to make these – what a great way to get more vegetables on the table. thanks for posting your weekly meal plan.

:)




moonablaze (9 comments)

I like to stuff 8-ball squash like these http://ittybittyfoodies.files.wordpress.com/2010/10/dsc03499.jpg
but I”ve never thought of freezing them! looking forward to trying it!






Leave a Reply



Your Comment



CommentLuv badge





social social social social social social social social


© 2014 Joyful Abode | Designed by OSN