Stuffed Zucchini

Good Evening Everyone,

So around our house we’ve been eating a lot of zucchini. How about you? We’ve had some great pasta with zucchini, made stir fry, added it to salads, and grilled it on the barbecue. About a week ago we also tried stuffing it, which is what David recommended to me for the older zucchinis, especially the Eight-Ball Zucchini.

Stuffed Zucchini 

-8-ball zucchini, regular zucchini, hollowed out, use what you take out in the stuffing mixture.
-1/2 cup of wild rice and 1/2 cup of brown basmati rice cooked in 4 cups of water and 1 1/2 to 2 vegetable boullion cubes. Once the rice is to your liking, strain and keep the broth on the stove while moving the rice into a separate bowl.
Side Note: I soak the basmati rice for an hour prior to remove the phytic acid. If you are interested in learning about soaking grain/legumes check out Nourishing Practices.
-In a separate pan cook 3 chicken sausages. I removed the casing and broke the meat into crumbles as it cooked. Add the meat to the broth pot once fully cooked.
Side Note: This recipe doesn’t need meat, or it can be your favorite local, organic meat instead. Your choice.
-Saute onions and garlic in olive oil or in the leftover oil from your meat. Add the sliced leeks and mushrooms after the onions and garlic have had a chance to carmelize. After about 5-7 minutes add everything to the liquid mixture. Simmer for 15 minutes. Add the zucchini extras to this mixture, and strain liquid (saving it for soup). Add mixture into hollowed out zucchinis. Cook zucchini in oven at 350 degrees for 20 minutes or barbecue.
Side Note: The leftover broth, and stuffed zucchini make a great soup for lunches.

Enjoy!

Jessica

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