So I just had to share this recipe! On Monday at my appointment the doctor mentioned there being a high amount of glucose in my urine. So after I heard that I discussed with her the glucose numbers I had at the hospital a few weeks ago. So she told me to come off of sugar, sweets, artificial sweetener, etc…for the next 2 weeks, this is quite possibly the worse thing she could have told me, okay not really, but you have no idea how much I LOVE sweet things right now!!! At my next appointment on the 25th I’ll have a fasting glucose test done to determine if I could possibly have gestational diabetes. I was shocked because I passed my 1 hr glucose test a few months ago. Apparently just because you pass, doesn’t mean you’re in the clear. Well after doing a little research I found that basically EVERYTHING has sugar in it! I can basically have lean meats, all the veggies I want, limited fruit, and limited carbs, everything must be whole wheat, which is what we eat anyway, but very small portions! Right now I can’t even have “sugar free” stuff because it also has artificial sweeteners in it and those are all chemicals so I really don’t want that in my body anyway. We actually cut out things like Equal, Splenda, Sweet n Low about a year ago after I learned what all was in it. I forgot to ask about Stevia, which is the sweetener we use now. So we are having to revamp all of our meals, the hardest meal is dinner since Jarrod is eating too. I came across this recipe the other day and decided to try it last night. It was SO good! Everyone loved it, even Bo ate it up!!!! We had this, a salad, and some whole wheat bread.
*it wouldn’t let me link up so I just copied it from their website!
Grilled Stuffed Zucchini
recipe by Our Best Bites
2 medium zucchini (about 10″)
4 oz Italian turkey sausage (that’s 1 link of the kind pictured here)
1/4 C diced red onion
2 cloves garlic, minced
1 medium tomato (about 1/2 C diced)
1 1/2 T chopped fresh basil (or abt a teaspoon of dried)
2/3 C Italian cheese blend (the kind pre-bagged with parm/mozz/asiago/etc)
1 T Italian style bread crumbs
kosher salt
black pepper
extra virgin olive oil
Slice zucchini in half length wise, leaving the tops on.

Scoop out the centers, saving them in a bowl. Leave at least 1/4 inch around the edges and bottoms. Take the good parts of the zucchini guts you just scooped out and dice up 1/2 C. This will go in your filling.

Drizzle the zucchini shells with a little olive oil and use your hands to rub it on all sides. Sprinkle with some kosher salt and black pepper and set aside.

Preheat your grill outside and then start your filling in a skillet on the stovetop. Start by browning the sausage. When you no longer see pink, add the onions, garlic, and diced zucchini. Cook for 2-3 minutes until onion is tender. Add tomato and basil, 1/4 t kosher salt and a few cracks of black pepper. Remove pan from heat and set aside.

You’re gonna add that cheese in just a second! First take your zucchini to the grill and put them hollow-side down.

Grill for about 5 minutes on medium heat. They should have nice charred marks and look tender on the inside.

Take them back inside. Add cheese and bread crumbs to filling mixture. Stir to combine and then divide the filling between the zucchini. Top each zucchini with about 1T cheese and sprinkle with 1/4-1/2 t bread crumbs. Lastly, give them a little drizzle of extra virgin olive oil.

Place them back on the grill (filling side up- please!) Close grill lid, and cook for another 5-7 minutes. Larger/thicker zucchini will obviously take longer to cook.

If you’re doing this inside, it will take a little longer seeing as you can’t close the lid to keep in the heat. You also might want to broil them in the oven when they’re finished to help the cheese on top get nice and bubbly.
That’s it folks. Quick and easy!



You can serve them as a main dish or cut them into thirds for a side dish or appetizer. Either way, you’ll be lovin’ the zucchini!