Ingredients
For the Stuffed Zucchini:
- 3–4 medium/large zucchini, uniformed size
- 2 tsp. olive oil
- 1/2 lb. Italian sausage (such as Mulay’s)
- 1/2 lb. ground meat of choice (beef, chicken, pork or turkey)
- 1 cup diced mushrooms
- 1 (14 oz.) canned diced tomatoes, lightly drained
- 1/2 cup diced onion
- 3 garlic cloves, minced
- 2 handfuls of spinach, roughly chopped
- Sea salt & pepper to taste
- 1/4 cup fresh basil, chiffonade or thinly sliced)
For the dressing:
- 1/2 cup mayo (homemade or Primal Kitchen Mayo)
- 1/4 cup full-fat canned coconut milk (may need to blend to mix together)
- 2 tsp. dried Italian seasoning
- ½ tsp. garlic powder
- ¼ tsp. sea salt (add additional sea salt if desired)
- ¼ tsp. ground black pepper
Instructions
For the Stuffed Zucchini:
- Pre-heat oven to 375 degrees. Wash and halve the zucchini length-wise. With a spoon, scoop the insides out, about 1/2 inch deep (depending on size) leaving 1/4 inch around the edge. Feel free to save the zucchini innards to add to smoothies. Place zucchini on a baking sheet, bush with oil and bake zucchini for 6 minutes. When time is up, remove from oven and set aside.
- While zucchini is baking begin preparing the sausage filling. Over medium-high heat, in a large pan add Italian sausage and ground meat. Once partially browned, add the mushrooms, canned tomatoes, onions and garlic. Cook until veggies are soft. Add the spinach and continue to cook until wilted. Season with sea salt & pepper to taste.
- Next, stuff the partially-baked zucchini with the Italian Sausage filling.
- Bake stuffed zucchini for 12-15 minutes or until zucchini is nice and tender.
- To serve, drizzle stuffed zucchini with the Creamy Italian Dressing and top with fresh basil.
For the dressing:
- Combine all of the dressing ingredients in a bowl and stir until well combine.
Notes
Prep Ahead Tips
Pre-chop the veggies.
- Prepare the zucchini and get choppin’. Chop all of the veggies and store them in a sealed container in the fridge until you’re ready for sautéing.
Make the dressing.
- Whip up the dressing. Store it in a mason jar or sealed container in the fridge for up to 1 week. The dressing does thicken a bit when refrigerated so you may want to remove it from the fridge 15-minutes before serving.
Nutrition
- Serving Size: 1/5 of recipe made with turkey + 1 tbsp. dressing
- Calories: 350
- Sugar: 6 g
- Sodium: 575 mg
- Fat: 25 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 17 g
