Stuffed Baked Zuchinni - cooking recipe

Ingredients

3 large zucchini, cut lengthwise and hollowed out with a spoon
2 cups orzo pasta, dry
1 red bell pepper
1 fennel bulb
1 ear of corn
10 ounces baby portabella mushrooms
1 cup beet leaf, diced
12 fresh sage leaves
1 tablespoon fresh thyme
1 1/2 teaspoons dried rosemary
1 lb sausage, remove casing
1/2 sweet onion, diced
3 cups Baby Spinach, fresh
3 teaspoons goat cheese

Preparation

Preheat oven to 350F and prepare orzo as instructed on box (rice cooker or stove top).
Over a medium heat saute fennel in butter until golden and soft; set aside.
Over a high heat sear corn in butter until browned; would be better BBQ?d; set aside.
In a large saute pan, over a medium heat, add 1 tablespoon of olive oil. Brown mushrooms and onion together. Halfway through browning mushrooms and onions, add sage, rosemary, thyme and beet greens.
Once mushrooms and onions are browned, add sausage. When sausage is mostly done, add coarsely diced red bell pepper.
When sausage is done, add fennel, corn, and spinach.
Turn heat to high and add cooked orzo; cook off excess water.
Stuff raw, hollowed out zucchini with cooked ingredients and place on a greased pan. Cover with aluminum foil.
Bake for 15 - 20 minutes, until zucchini is soft.
Top with 1/2 teaspoon of goat cheese and enjoy!
Note: the leftover stuffing makes for an excellent lunch the following day.