Guest guest Posted February 9, 2007 Report Share Posted February 9, 2007 Well I should be getting the " seven year itch " but instead every few days brings a tasty new SCD to the table. * Stuffed Zucchini for each serving: 1 whole zucchini 1 small onion, finely minced 1 clove garlic, minced 1 tablespoon butter or oil 1 heaping tablespoon blanched almond flour salt and peeper to taste rosemary, sage, thyme and basil to taste 1 ounce favorite cheese sliced or grated (optional) Preheat oven to 350 F. Boil the whole zucchini for 8 minutes. Drain, cut in half and scoop out pulp. In a heavy skillet, melt butter, saute onions and garlic and pulp until translucent and slightly browned. Add seasonings and almond flour and cook for another 3-4 minutes on medium heat stirring constantly. Remove from stovetop and spoon stuffing into zucchini shells. Top with cheese. bake 20 minutes. * can be made dairy free using oil. Intermediate to advanced dish Carol F. SCD 7 years, celiac Quote Link to comment Share on other sites More sharing options...
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