I knew right away that any place we stayed for a vacation would have to be equipped with a full kitchen -- refrigerator, stove and sink. Thankfully, many hotels do offer full kitchens and they don't appear to cost more than a "regular" hotel room. Next, I have mapped out various restaurants in the area that offer a gluten-free menu for those nights when we do want to go out (what's a vacation without a little break from all the cooking, right?). And finally, I plan on having our cooler packed each day for lunch so there's no scrambling around for a place that fits our dietary needs. I've never felt so organized in my life!
I know I've put a lot of zucchini recipes on here lately, but I feel like I've just discovered the many ways to cook with it! Last week I made this stuffed zucchini that turned put pretty darn tasty. But the best part was that the leftover filling was GREAT with scrambled eggs the next morning -- it was like getting two meals in one.
Stuffed Zucchini with Italian Sausage
2 medium zucchini
2 tsp oil or lard
1/2 onion, diced
1/2 red bell pepper, diced
1 lb Italian sausage (or spicy sausage)
2 cups fresh spinach
1/4 cup Parmesan or soft goat's cheese (chevre)
1. Preheat oven to 350 degrees.
2. Heat oil in a large non-stick skillet over medium heat. Saute onion and bell pepper until tender, about 5 minutes. Add sausage, breaking into small pieces, and cook until browned, about 5-10 minutes. Drain any grease if necessary. Sprinkle spinach leaves over top and stir into sausage mixture. Continue to cook until spinach is bright green and lightly wilted, about 1 minute.
3. Meanwhile, cut the zucchini in half lengthwise and scrape out the middle with a spoon, creating a cavity for the filling. Place zucchini in a 13x9 baking dish, then carefully spoon filling into cavities. Sprinkle Parmesan or soft goat's cheese on top. Bake for 30-40 minutes until zucchini is tender and cheese is lightly browned. Serve.