Stuffed Zucchini

2 zucchini
2 pasture-raised, no preservative Italian chicken sausage
2 tbs onion, chopped
1/2 cup heriloom tomatoes, diced
1/2 cup broccoli, chopped
1/2 cup kale, chopped
1 tbs Italian seasoning
Option to add grass-fed cheese

Preheat oven to 350 degrees.  Dig out the innards of each zucchini.  In a pan saute the onions, sausage and kale in some grass-fed butter.  Saute for 3-4 minutes, add broccoli and saute for 2 more minutes.  Remove from heat, mix in tomatoes and add italian seasoning and sea salt to taste.  Stuff zucchini and option to top with cheese. Put in a oven dish, put 1/2 cup of water in bottom of pan.  Cover with parchment paper then with tin foil.  Bake at 350 for 25-30 minutes until zucchini is tender when you pierce it with a fork.  If you have left over stuffing put in an oven pan and cover with foil and bake for 10-15 minutes.  

Author: Christine Straley