Pork Sausage Stuffed Zucchini
Entertaining…eek or yea for you? Me? Well I love it, I think. I grew up in a home where my mother is seriously like the real Martha Stewart deal. No joke! She has the most incredible food at her parties whether it’s an impromptu family gathering of 4 or a full on party of 15 plus. So I may have picked up some things from her.
The most important aspect in entertaining is without a doubt, the food. You got good food; you somehow just get good vibes because people have happy tummies. So I think I’m getting that down pretty well but it can be interesting as my husband and I eat healthy so I normally try to make healthy appetizers for my guests as well depending on the guests. Most people are open to eat healthy in our circle of friends but then I go to the party mainly consisting of strangers and that’s when I make the my classic go-to dish, bean dip!
So it’s 4:30pm one day and my husband calls and says that we are having people over in an hour and I am completely unprepared on every single level. I haven’t showered yet, I’m right in the middle of making my sons baby food which can be a bit involved and today was the day that I was going to clean the guest bathroom, eek! So somehow I manage to get EVERYTHING done and made an incredible appetizer and video tape it for my blog!
I decided that I would make a paleo app so that my husband and I could really grub on the appetizer as we were both rather hungry and I really didn’t have much but I got creative! I like doing stuffed zucchini as an app because it’s an easy finger food which is exactly what finger foods should be, easy i.e. not going to fall apart when you pick it up or too hot or this or that.
Serves 4 (as an appetizer)
¾ lb. ground pork sausage (I like mine with mildly spicy Italian spices)
¼ white onion, chopped
2 Tbs. coconut or almond flour
2 large zucchinis or 4 small/medium, cut in half lengthwise
Julian Bakery Almond Paleo bread, toasted and cut into quarters
Directions / Preheat oven to 350
- Heat a large pan on medium high heat and cook the coconut oil and onions for about 5 minutes then add the pork and cook until almost all the pink is gone and let cool a little bit
- Meanwhile, hollow out the zucchini and place on a baking sheet
- In a large bowl, combine the egg, flour and pork and mix to combine
- Fill the zucchini with the pork mixture and bake for about 15 minutes
- Serve with Julian Bakery Almond Paleo bread to scoop up the bits that fall and ENJOY!
By: Paleo Princess
Also Coming Soon Out Gluten & Grain Free Paleo Wraps (Non-Raw Version)
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