I look forward to reading Eating Well magazine every month. On average, we make a minimum of four recipes a month that become “keepers.”
The following recipe for Sausage & Onion Stuffed Zucchini is from the July/August 2014 issue. What an incredible way to use the last of the zucchini and grape or cherry tomatoes from the garden. We used Sun Gold tomatoes, and quartering those beauties with my Wusthof Super Slicer was so easy!
Serve with a kale salad with cucumber, avocado and carrot slices tossed with a white balsamic vinegar. The one we used was aged 17 years, which adds a bright mellow flavor. This recipe is definitely a “keeper!”
Bon Appétit!
Sausage & Onion Stuffed Zucchini
1 T .......... EVO
3 links .... sweet or hot turkey sausage, casing removed
1 ............. small onion, chopped
½ Cup..... Quinoa
1 Cup ..... Water
1 C ......... Quartered grape or cherry tomatoes
1 T .......... Freshly chopped marjoram (or 1 tsp dried)
4 ............. medium zucchini
¼ ............ tsp freshly ground pepper
1/8 .......... tsp salt (we use Himalayan sea salt)
1/3 C ...... Finely shredded Parmesan Cheese
P.S. I still cook for 4 people, even though it’s just the two of us at home, because Dave loves a hot lunch of leftovers. He just informed me that this makes a great lunch reheated the next day. Again, a “keeper!”
Thanks to Eating Well Magazine for this great recipe! To see the original, please click the picture above!