Tuesday, March 29, 2011

Paleo Baked Stuffed Zucchini with Meat Sauce

A while back we had dinner at my brother in law's father's house. There were these amazing baked stuffed zucchini there, I literally ate two whole zucchinis and would have eaten more had there been more to eat. Tonight I took what I remembered of that recipe and converted it into a paleo masterpiece. The filling on this tastes almost like ricotta cheese, its creamy and flavorful. Top it with your favorite meat sauce or the recipe that I posted back on October 26, 2010. This is one of those recipes that even your non-paleo friends and family will love! (This is a large recipe, so I made a double batch of meat sauce to go with it. You can always cut it in half for a smaller crowd.)

Paleo Baked Stuffed Zucchini

6 zucchini, washed, ends trimmed, cut lengthwise
4 cloves of garlic, minced
2 eggs
1 tsp sea salt
pepper to taste
1 1/2 tsp Italian seasoning
1 1/2 cups almond flour

Preheat oven to 350 degrees. Using a spoon scrape the seeds and insides of the zucchini so that they become shells (or like my husband likes to call them "boats"). Do not make the walls too thin or the zucchini will leak. Place all of the scrapings from the zucchini into a food processor. Add garlic, eggs, salt and seasoning. Puree until smooth (it will resemble the consistency of a smoothie). Add almond flour and stir to combine. Place zucchini "boats" in a casserole lightly greased with oil of choice. Spoon mixture into each "boat" until full. Bake in the oven for 50-60 minutes or until the topping just starts to brown. Remove from oven and top with your favorite sauce (here is mine...http://paleoperfectly.blogspot.com/2010/10/paleo-meat-sauceso-good-you-wont-miss.html). Serve and enjoy!

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