I spent the summer of my 16th year in the south of France. During that adventure, we took a trip to visit the Potenti’s, a family that was friends of the family I was staying with. It was a memorable experience and two things stuck with me:
  1. They had five daughters.
  2. They served stuffed zucchini for lunch.
While I wasn’t fond of the zucchini, the daughters were a different story…
Anyhow, today’s recipe does justice to what the French might call courgette farcieor stuffed zucchini. It was inspired by my man, Juan Castillo, who brought me some shrimp stuffed zucchini a few weeks back. While his included cheese and was served on a bed of rice and corn, I thought I’d give it a shot at “Keeping It Paleo!”
Here’s how it goes:
1. Cut three zucchini in half the long way and scoop out the seed portion in the center with a spoon.
2. Transfer zucchini boats to a foil lined sheet pan and season with Kosher salt, pepper and olive oil. Then roast in a preheated 350°F oven for 10 minutes.
3. While zucchini boats are roasting, mix one egg, 12 ounces hot Italian sausage, and 12 ounces roughly chopped wild shrimp.
4. Remove zucchini from the oven and stuff with shrimp and sausage mixture.
5. Return the pan to the oven and roast for 15 minutes or until the stuffing reaches an internal temp of 165°F.
6. Transfer stuffed zucchini to individual plates, or a large platter if you’re serving your family, top with salsa chipotle, mayo, and fresh cilantro.
As the Potenti’s would say… “Bon Appetit!”
I’ve already taught you how to make my Salsa Chipotle and 5 in 5 for 5 mayo, two sauces I recommend having in the drawer of your fridge at all times. If you have them ready, then this meal goes together quickly, even if you have five daughters…
“Keep It Paleo!”
Your Pal,
Paleo Nick

Shrimp and Sausage Stuffed Zucchini

Ingredient List: 

  • 3 zucchini, cut in half the long way and scooped out 
  • 1 egg
  • 12oz, hot Italian sausage
  • 12oz wild caught shrimp, roughly chopped
  • Salsa Chipotle, Massie’s Mayo and fresh Cilantro as garnish

Preparation Instructions:

  1. Place zucchini boats on a foil lined sheet pan and season with kosher salt, pepper and olive oil. 
  2. Roast in a preheated 350°F oven for 10 minutes. 
  3. While zucchini boats are roasting, mix one egg, 12 ounces hot Italian sausage, and 12 ounces roughly chopped wild shrimp in a mixing bowl.
  4. Remove zucchini from the oven and stuff with shrimp and sausage mixture.
  5. Return the pan to the oven and roast for 15 minutes or until the stuffing reaches an internal temp of 165°F.
  6. Transfer stuffed zucchini to individual plates, or a large platter if you’re serving family-style, top with salsa chipotle, mayo, and fresh cilantro and enjoy!

“Keep It Paleo!”

Zone Breakdown:

Protein:(16)

We are using 1 egg, which is one protein block.

We are also using 12 oz sausage raw. When this cooks down, it will weight about 9oz. with 1oz equaling 1 block we have 9 blocks of sausage.

In addition, we are using 12oz of shrimp. With 2oz of shrimp equaling one block, we have 6 blocks from shrimp.

Carbohydrates:(3)

We have 3 zucchini’s for our sole source of carbs for this meal. The average sized zucchini equals about 1 block, so we have 3 carbohydrate blocks from this recipe.

Fats:(3+)

There are no additional fats in the initial recipe.  When we add the massie mayo, keep in mind that 1tsp equals 3 blocks.


Balancing Act:

We have a very protein heavy meal.  If you eat two halves, you get one carbohydrate block, 5 blocks from protein, and no blocks from fat, until you add the massie mayo topping. Even thought it is light on carbs, you can wrap this tasty meal up with some fruit for dessert to bring the carb count up.

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