INGREDIENTS:
Big fat summer squash (zuchini)
local red onion
local garlic
Bowen grown kale
Fresh garden tomatoes
splash of lemon juice
a bit of rice bran oil to saute
handful chopped toasted almonds
grated parmesan or romano cheese
METHOD:
split the squash in half lengthwise
scoop out seeds and pulp onto a chopping board: roughly chop. Set zuchini shells aside
chop onions, garlic
chop kale and tomatoes
Saute onions and garlic in oil until transparent and fragrant
add Zuchinni pulp, tomatoes. Pile kale on top. add a bit of water.
Season mixture with salt and pepper to taste. Cook until kale is just wilted and tomatoes just split.
stir in chopped almonds
Pile the mixture into the prepared zuchini shells
grate cheese lightly over the top and bake at 350 until the zuchini shell is soft and the cheese bubbly.
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