Almond/Carrot/Ginger-Stuffed Zucchini

By Steve-3

Ingredients

• 1 large onion, peeled and chopped
• 2 Tbs olive oil
• 4 medium zucchini
• 1 clove garlic, minced
• 4 medium carrots, scraped and finely diced
• 1 tsp. grated fresh ginger
• 2/3 cup soaked almonds, chopped, or raw unsoaked macadamia nuts, chopped
• salt to taste
• Zip (Spice Hunter) or pepper, to taste

Preparation

Step 1

Preheat oven to 375 degrees.
Saute onion in the oil in a medium saucepan for 5 minutes. Halve the zucchini lengthwise and scoop out the soft centers to make good cavities for stuffing.
Chop the scooped-out centers of the zucchini and add it to the onion along with the garlic, carrots, and ginger. Cover and saute gently for about 10 minutes, until the veggies are slightly soft.
Remove from heat and add the chopped almonds or macadamias and seasonings to taste.
Place the zucchini skins in an oiled shallow casserole and fill them with the carrot mixture. Cover and bake for about 30-40 minutes. Serve immediately.