Sausage Stuffed Giant Zucchini

This hearty gluten-free recipe makes good use out of the late summer abundance of zucchini, tomatoes, and basil.

Ingredients:

• 2 lb Nourished With Nature Italian Sausage

• 1 overgrown zucchini

• 5-6 fresh tomatoes, diced

• 1 yellow onion, chopped

• 5-6 garlic cloves, chopped

• 1 cup of fresh basil leaves, chopped

• 2 cups cooked brown rice (could use cauliflower rice)

• 2 cups shredded parmesan

• salt and pepper to taste

Instructions:

1. Cut zucchini lengthwise and scoop out seeds

2. Sauté onions and garlic until fragrant

3. Add in pork sausage and cook until no longer pink

4. Add in rice, tomatoes, basil, salt, pepper and simmer until the tomatoes are cooked

5. Scoop into zucchini boats, top with shredded parmesan and cover with aluminum foil.

6. Bake in 350 degree oven until zucchinis are tender.

Enjoy this hearty meal as a quick and easy weeknight dinner. You can make several zucchini boats and freeze them for later in the fall and winter when your zucchinis are done producing.