Stuffed Baked Zuchinni

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READY IN: 40mins
SERVES: 6

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350F and prepare orzo as instructed on box (rice cooker or stove top).
  • Over a medium heat sauté fennel in butter until golden and soft; set aside.
  • Over a high heat sear corn in butter until browned; would be better BBQ?d; set aside.
  • In a large sauté pan, over a medium heat, add 1 tablespoon of olive oil. Brown mushrooms and onion together. Halfway through browning mushrooms and onions, add sage, rosemary, thyme and beet greens.
  • Once mushrooms and onions are browned, add sausage. When sausage is mostly done, add coarsely diced red bell pepper.
  • When sausage is done, add fennel, corn, and spinach.
  • Turn heat to high and add cooked orzo; cook off excess water.
  • Stuff raw, hollowed out zucchini with cooked ingredients and place on a greased pan. Cover with aluminum foil.
  • Bake for 15 - 20 minutes, until zucchini is soft.
  • Top with 1/2 teaspoon of goat cheese and enjoy!
  • Note: the leftover stuffing makes for an excellent lunch the following day.
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