Stuffed Zucchini with Lime

Sorry about the late time!  I tried to schedule it, since I knew I wouldn't be around to post it today!  Obviously, I still have a lot to learn!  Ha!

This isn't hard to do, if you have a grapefruit spoon!  They're inexpensive, and they're in grocery stores, so they're easy to acquire!  I really like the varied tastes and textures of this!

Nezu, this fits your criteria, I think!  And Emily, if you add quartered orange slices as "sails," your guys might like it, too.  Also, if I'm serving it to young kids, I omit the lime juice in the mix, instead serving the boats with lime wedges.  Squeezing the juice over the cooked stuffed zucchini appeals to adults but not always to kids!  I'm often surprised, though!  Ha!

Preheat oven to 350 degrees.

1/2 cup slivered, or sliced, almonds

1 large onion, diced

2 cloves garlic, minced

4 medium zucchini, halved lengthwise and scooped out, being sure to leave enough on the sides so the zucchini boats don't collapse!  Reserve pulp, and chop it.

6 Morningstar Farms breakfast sausage patties, diced  (This is in frozen foods in most grocery stores with other meatless "meats," like Boca burgers.  It doesn't have as much soy!)

Juice of 1 lime

1 tsp. dried oregano leaves, crushed

1/2 cup shredded cheddar cheese

In a large, pre-sprayed skillet, cook the almonds on low heat for just a couple of minutes until they're lightly browned, and set aside.

In the same skillet, heat 1 Tbs. canola oil.  Sauté onions until they're soft.  Add the garlic.  Cook 1 minute.  Add the zucchini pulp, and cook it until the water has evaporated, 20-30 minutes.  Add sausage, oregano, lime juice, and toasted almonds.  Heat through, and fill the zucchini shells.  Sprinkle cheddar cheese over the stuffed zucchini boats.  Bake 1/2 hour at 350 degrees, or until the cheese is melted and starting to brown.