Every year there seems to me an abundance of zucchini in the garden, but this year was not the case, at least in my area. I was so bewildered that while shopping I asked the produce manager if the store was having a problem with their shipments of zucchini from local farm. He agreed that there was and what they were receiving were unusually small zucchini and he attributed it to the lack of rain this summer.
Last year I made so many zucchini dinners and desserts that we didn't want to look at another zucchini However I was able to conjure up a few to make some delicious stuffed zucchini recipes.
The beauty of any stuffed vegetable recipe is that there are so many recipes and so many interchangeable ingredients that you can use. Example: In this recipe I use couscous instead of rice for the binder in the filling and chicken Italian sausage for the protein. But both the stuffed pepper and the stuffed zucchini recipe are interchangeable.
Zucchini is low in calories, high in inflammatory properties and has a very low score on the glycemic index. Thanks to the high percentage of water, zucchini is low in carbs and sugar, but is high in nutrients like potassium, magnesium and vitamin A and C.