Not Another Zucchini!

‘Tis the season of an abundance of garden fare. Unfortunately my zucchini plant did not make it this season but my neighbors garden has more than enough probably to feed the entire town. When it comes to zucchini there is a lot of things you can do with it. I have been known to throw it in a delicious stir fry,  creating a yummy crinkle fry, or stuffing it in an acorn squash. I am always in search for new recipes because you can never have too many especially in the summer.

While perusing the daily paper this week I came across the weekly food section. Most weeks I don’t have time to read it but with the summer heat we have had to slow it down a bit, which leaves a little more free time for this Mommy. There were a ton of great recipes that utilized what is currently in season in people’s gardens. I knew when I saw the stuffed zucchini recipe I had to make it right away.  It incorporated my 3 proteins of choice chicken, shrimp, and sausage. Of course I had to modify it a bit to suit the Mom on the Run household dietary needs (Dairy, Soy, and Gluten Free) but it did not make this dish any less yummy. This easy to make dish will be a crowd pleaser for the whole family.

Jambalaya-Stuffed Zucchini

Adapted from Alison Ladman

Makes 4 servings

2 medium zucchini, halved lengthwise

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

1 tablespoon olive oil

1 small onion, diced

1 clove garlic, minced

1/2 cup diced green bell pepper

1/2 cup diced celery

1/4 cup tomato paste

1/2 teaspoon Cajun seasoning

1 teaspoon hot sauce

1 teaspoon Coconut Amino

1/2 cup chopped Andouille chicken sausage

1/2 cup chopped shrimp

1/2 cup shredded chicken breast

1 cup cooked brown rice

The How-To:

1. Heat the oven to 400 degrees.

2. Using a melon baller or a small spoon, scoop or scrape out and discard the seeds from the zucchini halves, creating long narrow canoes. Sprinkle with the salt, garlic powder and pepper, then place hollow sides up on a baking sheet.

3. In a large skillet over medium, heat the olive oil. Add the onion and garlic and saute until soft and translucent, about 4 to 5 minutes. Add the green pepper and celery and saute for another 4 to 5 minutes, or until soft.

Add the tomato paste, Cajun seasoning, hot sauce, chicken, and Coconut Aminos, then continue to cook until the mixture becomes aromatic and begins to darken in color, about 7-8minutes until chicken is cooked through.

4. Stir in the sausage, shrimp, and cooked rice. Cook until shrimp is cooked through and pink. Scoop the mixture into the zucchini boats.

5. Roast the stuffed zucchini for 20 minutes or until the zucchini is tender and cooked through.

Who doesn’t love a dish with an edible bowl? The flavors blended well together to create a southern feel on your plate. Even my Louisiana born husband approved of the taste. A definite keeper for the next crop of zucchini that will be popping up this week.

And I did not waste the meat of these zucchini. I was able to make some baby food for Baby A to enjoy this weekend.

I have become very resourceful these days, not to mention that I have a total foodie on my hands

What do you do with your zucchini? I am in search for an allergy friendly zucchini bread. Send any recipes my way.