Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe

Prosciutto Wrapped "Cheese" Stuffed Zucchini Boats by Paleo Cajun Lady zucchini boats Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe IMG 4262

Every day, I hear from at least one person that their kitchen is overflowing with zucchini.  It seems everyone’s crops are producing lots and lots of zucchini.  I recently found myself with the same problem. After making zoodles, zucchini fries, and a big ole block of zucchini cheese, I still had a few left over.  That’s when this Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe was created.

Prosciutto Wrapped "Cheese" Stuffed Zucchini Boats Recipe by Paleo Cajun Lady zucchini boats Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe IMG 4261 1024x626
Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe

Frankly, before I went all paleo and everything, I used to put cheese on just about everything.  I mean, I am part French after all.  That’s why I was so happy when I saw Hayley of I Eat Real Food‘s recipe for Zucchini Cheese in Paleo Magazine.  With a few tweaks, I was able to make it into a fantastic cheese substitute. It’s great melted over burgers, too!

These Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats are bubbly and “cheesy”.  They bring together the flavors of ham and cheese, in a healthier version.  And, they’re completely AIP approved! Enjoy!

Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 65 minutes

Yield: 4 servings

Serving Size: 1 zucchini boat

Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe zucchini boats Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe IMG 4262

Ingredients

Instructions

  1. Preheat oven to 375° F.
  2. Place zucchini halves on baking sheet lined with parchment paper, skin side down.
  3. Sprinkle with basil, oregano, thyme, and salt.
  4. Drizzle 1 tablespoon olive oil over each zucchini half.
  5. Place baking sheet on middle rack of oven until cooke through, about 30 minutes.
  6. Remove from oven and allow to cool.
  7. Once cool enough to touch, carefully scoop out flesh from each zucchini half, leaving a small border on skin.
  8. Place zucchini flesh into food processor or blender.
  9. Add lemon juice, garlic, nutritional yeast and remaining tablespoon of olive oil.
  10. Add additional salt, if needed.
  11. Process on high until creamy.
  12. Add gelatin and process on low for 30 seconds.
  13. Pour or spoon “cheese” mixture into hollowed out zucchini skins.
  14. Lay a slice of prosciutto over each zucchini half, tucking underneath.
  15. Place zucchini boats back onto baking sheet.
  16. Put in oven and cook until prosciutto is crispy, about 10 to 15 minutes.
  17. Remove from oven.
  18. Serve while hot and bubbly.
http://www.paleocajunlady.com/prosciutto-wrapped-cheese-stuffed-zucchini-boats-recipe/

Earlier in this post, I mentioned Paleo Magazine.  If you’ve never picked up a copy, let me tell you, you’re missing out.  Paleo Magazine is an amazing source of everything paleo. There are articles on everything from fitness, products, and even autoimmune disease.  Eileen Laird of Phoenix Helix writes an article in each issue, dealing with autoimmune disease.  It also features the hottest names and brands in paleo and AIP.  Oh, and of course, there are lots of recipes.  Even yours truly has contributed a few recipes to Paleo Magazine.  Interested? Subscribe Here!

zucchini boats Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe f1595ccczucchini boats Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe imp

As always, I wish you good health……….and, good food!

*This post contains affiliate links.  If you make a purchase from one of these links, I may receive compensation.  Thank you for helping to support my blogging efforts here at Paleo Cajun Lady.- Tara Perillo

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Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

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Paleo Bacon Spinach AIPizza with Arugula Pesto Recipe

A few nights ago, my hubby picked up one of those amazing Chicago deep dish pizzas for dinner.  I’d be lying if I said I didn’t feel jealous.  Lord knows, even one bite would have sent me into a serious health crisis.  I mean, gluten, dairy, and nightshades are basically what make up this amazing pizza pie.  That would not have worked for me at all.  So, I went to the kitchen, and cooked up my own amazing pizza pie, Bacon Spinach AIPizza with Arugula Pesto.

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Bacon Spinach AIPizza with Arugula Pesto

Continue reading “Paleo Bacon Spinach AIPizza with Arugula Pesto Recipe”

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Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

More Posts - Website

Follow Me:
Twitter aipizza Paleo Bacon Spinach AIPizza with Arugula Pesto Recipe twitterFacebook aipizza Paleo Bacon Spinach AIPizza with Arugula Pesto Recipe facebookPinterest aipizza Paleo Bacon Spinach AIPizza with Arugula Pesto Recipe pinterestGoogle Plus aipizza Paleo Bacon Spinach AIPizza with Arugula Pesto Recipe googleplusYouTube aipizza Paleo Bacon Spinach AIPizza with Arugula Pesto Recipe youtube

AIP Mushroom “Risotto” Stuffed Pork Chops Recipe

Well, I did it! Last week I celebrated my one year AIP anniversary.  To be more specific, I actually have been following The Paleo Approach for one year!

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AIP Paleo Mushroom “Risotto” Stuffed Pork Chops|Paleo Cajun Lady

This year has certainly had it’s up and downs.  But, I have also learned so much.  I have had so much fun learning how to recreate my favorite dishes to fit into the Autoimmune Protocol.  Sharing those dishes with all of you has been an important part of my healing journey.  This entire AIP community has been a beautiful inspiration.  You are why I work tirelessly in my kitchen to provide tasty AIP compliant recipes.  I would simply like to thank all of you for your encouragement of my writing and recipes.  It takes  a lot out of a person to allow themselves to be vulnerable in front of an audience.  You have all embraced me, within this community, with open hearts and lively spirits. Thank you all!

Okay, so now that I got all sappy with you, I guess I should get to the recipe.  This week’s recipe is AIP Mushroom “Risotto” Stuffed Pork Chops.  Risotto is one of my favorite dishes.  I love every risotto I’ve ever tasted.  The creaminess and intense flavors always make my mouth happy.  Mix risotto with pork chops and you’ve got yourself a very pleasing dish!

AIP Mushroom “Risotto” Stuffed Pork Chops Recipe

Prep Time: 15 minutes

Cook Time: 56 minutes

Total Time: 1 hour, 11 minutes

Yield: 2 servings

AIP Mushroom “Risotto” Stuffed Pork Chops Recipe aip AIP Mushroom “Risotto” Stuffed Pork Chops Recipe Mushroom Risotto Stuffed Pork Chops R

Ingredients

  • Mushroom “Risotto”
  • 1 tablespoon cooking fat
  • 1/2 cup chopped onions
  • 8 ounces mushrooms, white or crimini, chopped
  • 2 cloves garlic, chopped fine
  • 1/2 cup bone broth or chicken broth
  • 1 teaspoon dried rosemary, chopped fine
  • 2 fresh sage leaves, shredded
  • 2 cups riced cauliflower
  • 1/2 cup full fat coconut milk
  • 1 teaspoon coconut aminos
  • salt, to taste
  • Pork Chops
  • 2 center cut, thick pork chops
  • 1 teaspoon cooking fat
  • salt, to taste
  • 1/2 cup bone broth or chicken broth

Instructions

  1. Cook “risotto”: Melt cooking fat in medium saucepan, over medium/low heat.
  2. Add onions and cook until softened, about 3 minutes.
  3. Add mushrooms and garlic to saucepan.
  4. Cook for 5 minutes, adding small amounts of broth, if needed, to keep from burning.
  5. Add rosemary and sage and remainder of bone broth.
  6. Continue to cook for 3 minutes, or until most of liquid has been absorbed.
  7. Add riced cauliflower.
  8. Stir well.
  9. Add coconut milk and aminos.
  10. Stir until creamy.
  11. Lower heat and cook for 5 minutes.
  12. Add salt to taste.
  13. Remove from heat and set aside to cool. “Risotto” should be thick for stuffing pork chops.
  14. Preheat oven to 350°.
  15. Slice into each pork chop, lengthwise, at one end of side of chop. Cut into pork chop, carefully, to form a pocket to stuff with “risotto”. Be sure not to cut through the other side of chop.
  16. Stuff each pork chop with cooled “risotto”. Carefully, pack the “risotto” inside of pocket of each chop. Place stuffed chops into baking dish or cast iron skillet
  17. Rub tops of each chop with cooking fat.
  18. Salt, to taste.
  19. Pour broth into baking dish or skillet.
  20. Place in oven and bake for 30 to 40 minutes, or until internal temperature of chops reaches 160°. Remove from oven and let sit for 5 minutes.
  21. Reheat any extra Mushroom “Risotto”.
  22. Serve chops with extra Mushroom “Risotto”.

Notes

Kitchen tools needed: Food Processor, for ricing cauliflower; medium saucepan, and large baking dish or cast iron skillet

http://www.paleocajunlady.com/aip-mushroom-risotto-stuffed-pork-chops-recipe/

I hope you enjoy my AIP Mushroom “Risotto” Stuffed Pork Chops. It takes a little extra time to prepare and cook them; but, I think you’ll be happy with the result.

As always, I wish you good health…and, good food!

*This post contains affiliate links. If you make a purchase through one of these links, I may receive compensation.  Thank you for helping to support my blogging efforts here at Paleo Cajun Lady.- Tara Perillo*

aip AIP Mushroom “Risotto” Stuffed Pork Chops Recipe fullsizeoutput 281f

Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

More Posts - Website

Follow Me:
Twitter aip AIP Mushroom “Risotto” Stuffed Pork Chops Recipe twitterFacebook aip AIP Mushroom “Risotto” Stuffed Pork Chops Recipe facebookPinterest aip AIP Mushroom “Risotto” Stuffed Pork Chops Recipe pinterestGoogle Plus aip AIP Mushroom “Risotto” Stuffed Pork Chops Recipe googleplusYouTube aip AIP Mushroom “Risotto” Stuffed Pork Chops Recipe youtube