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1 medium to medium large zucchini
2 cups fresh green beans
1/2 lb mild sausage (or your favorite)
1 tablespoon of The Gourmet Farm Girl Blackening Seasoning

1 small onion (chopped)

2 garlic cloves (minced)
1 small yellow squash sliced

1/4 cup fresh mozzarella cheese (chopped)

1/4 cup shredded white cheddar cheese
2 medium tomatoes (sliced)

1-2 tablespoons fresh basil (julienned)

 

Preheat oven to 400 degrees

Wash zucchini and cut in half (long way) scoop out seeds with a spoon; salt and pepper. Place on a heavy cookie sheet with sides or in a large casserole dish; pour 2 cups hot water onto tray or dish; place in oven for 45-50 minutes till zucchini is tender. Note: Check often, more water may be needed. 

While zucchini is baking…

Wash and snap green beans; place in steamer or a pot with a small amount of water (1/2 cup) 

Cook for 5-7 minutes or till tender, drain keep warm and set aside

In a medium size skillet sprayed with cooking oil brown sausage over medium heat for 1-2 minutes. Sprinkle with blackening seasoning. Note: add more or less according to your liking. 

Add the chopped onions and garlic; continue to cook for 1-2 minutes till onions tender. Add the sliced yellow squash and continue to cook for an additional 1-2 minutes till squash tenders.

Remove zucchini from oven and place half of the cheeses on top; add the sausage mixture; layer with the sliced tomatoes and remaining cheese. Return to the oven for an additional 10-15 minutes till cheese is melted and tomatoes are soft.
Place zucchini on a large serving platter, top with the fresh basil and line the edges with the green beans. Serve immediately .

Serves 2-4
This recipe can be served as an appetizer too.

1 1/2 cups of The Gourmet Farm Girl Cherry Balsamic
   (reduced)

½ cup brown sugar
¼ cup all purpose flour
½ cup rolled oats
1 teaspoon cinnamon
½ cup chopped pecans
6 tablespoons butter (divided)
7-8 fresh medium size peaches sliced
(reserving 5-6 slices for garnish)
½ cup granola cereal

Simmer the balsamic in a sauce pan for 30-40 minutes; stirring often. Cook until it coats a spoon. Remove from heat and cool to room temperature; set aside. (Do not overheat)

Preheat oven to 400 degrees

Bake for 30-40 minutes; remove and garnish with fresh peach slices; return to oven for an additional five minutes. Remove and cool for 8-10 minutes; drizzle some of the Cherry reduction over the top before serving. Serve warm with vanilla ice-cream or fresh whipped cream and a sprig of fresh mint.
 

Note: Apples and Pears work well with this recipe.
Balsamic reduction also works well over grilled meats.

~ENJOY!~

 

3-4 tablespoons extra virgin olive oil
1 large sprig of fresh rosemary (remove a few leaves)
1 pound (fresh) sugar snap pea pods
1 small zucchini squash (cut into chunks)
Salt and pepper to taste