Stuffed Zucchini Boats (Grain Free)

This is a nice side dish that I like to prepare when I'm tired of the same ol' veggie thang week after week.  It doesn't take a lot of time to prepare and, in my humble opinion, would make a delicious light dinner paired with a big salad.

I'm posting this recipe on one of my favorite health blogs, The Tasty Alternative, which is one of five blogs hosting the Allergy Free Wednesday Blog Hop. 

Check out the yummy pley-tho-rha plethora (C'mon, haven't you seen The Three Amigos?) of allergy free recipes! 

Enjoy!

Ingredients:

4 large zucchini or 8 baby zucchini

2 tablespoons extra virgin olive oil

1 sweet onion, diced small

2 garlic cloves, minced

1 cup grape or cherry tomatoes, quartered

1/4 cup white wine (I use Chardonnay)

1/4 cup almond flour

1/2 cup grated Pecorino Romano cheese

salt and pepper, to taste 

Instructions:

Preheat oven to 350F.  Halve zucchini lengthwise and scoop out pulp.  I used a grapefruit spoon to do this, but any spoon should work.  Chop and set aside pulp.

Meanwhile, toast almond flour at 300F.  (Be careful because it will burn easily.)  Set aside to cool.

Heat skillet to medium.  Add olive oil and saute onion until soft.  Next, add zucchini pulp, tomatoes, garlic and wine. Raise heat to medium high.  Stir constantly until almost all of the liquid is evaporated.  Salt and pepper to taste.

Add almond flour and Romano cheese and stir.  Fill prepared zucchini with mixture.  Sprinkle a little extra Romano on top.

Bake for about 15-20 minutes.  Then, broil zucchini until tops are nice and brown.