In preparing for our Whole 30 challenge, there were some recipes that immediately came to mind that I knew I could make, but with a few modifications. One of those was Sausage Stuffed Zucchini. But when I went to check the ingredients, I couldn’t find the recipe. I haven’t made it in awhile because my oldest is very adamantly against zucchini. And bananas. He eats everything else, so I don’t force those on him too often.
I think the original recipe ended with a generous topping of shredded cheese. I know it had more than four ingredients. But this end result is simple and delicious, and fits the Whole 30 rules. That’s a win win win in my book!
Ingredients:
- 12oz. pork sausage or ground pork (check to make sure the ingredients are Whole 30 compliant)
- 3 large zucchini, diced
- 14.5oz. can diced tomatoes
- 1 tsp. salt
Directions:
In large skillet, cook sausage over medium heat until no longer pink. Drain off some of the fat, but leave a little bit to help cook the zucchini and add flavor. Add remaining ingredients and increase heat to medium high. Saute for 8-10 minutes, until some of the liquid has cooked off and the zucchini is cooked. Garnish with fresh basil (totally optional, but pretty!).
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