Stuffed Baked Zuchinni

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 3 large zucchini, cut lengthwise and hollowed out with a spoon
• 2 cups orzo pasta, dry
• 1 red bell pepper
• 1 fennel bulb
• 1 ear of corn
• 10 ounces baby portabella mushrooms
• 1 cup beet leaf, diced
• 12 fresh sage leaves
• 1 tablespoon fresh thyme
• 1 1/2 teaspoons dried rosemary
• 1 lb sausage, remove casing
• 1/2 sweet onion, diced
• 3 cups baby spinach, fresh
• 3 teaspoons goat cheese

Recipe

• 1 preheat oven to 350f and prepare orzo as instructed on box (rice cooker or stove top).
• 2 over a medium heat sauté fennel in butter until golden and soft; set aside.
• 3 over a high heat sear corn in butter until browned; would be better bbq?d; set aside.
• 4 in a large sauté pan, over a medium heat, add 1 tablespoon of olive oil. brown mushrooms and onion together. halfway through browning mushrooms and onions, add sage, rosemary, thyme and beet greens.
• 5 once mushrooms and onions are browned, add sausage. when sausage is mostly done, add coarsely diced red bell pepper.
• 6 when sausage is done, add fennel, corn, and spinach.
• 7 turn heat to high and add cooked orzo; cook off excess water.
• 8 stuff raw, hollowed out zucchini with cooked ingredients and place on a greased pan. cover with aluminum foil.
• 9 bake for 15 - 20 minutes, until zucchini is soft.
• 10 top with 1/2 teaspoon of goat cheese and enjoy!
• 11 note: the leftover stuffing makes for an excellent lunch the following day.