This recipe is so much more than the sum of it's parts! The rich and savory filling is the perfect way to get the most out of the last summer veggies.

What you need

4 medium zucchini
1 pound Italian sausage
1 tomato, diced
4 scallions, thinly sliced
¼ chopped fresh parsley
¼ cup almond meal
½ cup Tessemae’s Creamy Ranch

What to do

1. Heat oven to 400. Cut the zucchini in half lengthwise. Use a spoon to scoop out the seeds and flesh, leaving enough zucchini around the edges to hold up after baking (save the flesh). Arrange the zucchini scooped side up on a large rimmed baking sheet.
2. Roughly chop the scooped out zucchini flesh.
3. In a large skillet, heat the sausage over medium high. Cook until browned, 5 minutes. Add the zucchini flesh, tomato and season with salt and pepper. Cook until water is cooked out of veggies and they are wilted about 15 minutes. Stir in the scallions and parsley and cook another minute to wilt.
4. Stuff sausage mixture into zucchini. Sprinkle with almond meal and bake until zucchini is tender and tops are browned, about 25 minutes. Drizzle with Creamy Ranch and serve.