Ingredients:
5 Carrots (peeled and sliced)
2 Tablespoons of olive oil
salt and pepper to taste
Fresh parsley


Directions:
Place carrots on a baking sheet with parchment paper.  Drizzle olive oil the carrots and add salt and pepper to taste.  Preheat oven to 400 degrees, then bake for 35 -40 minutes. Serve warm Add fresh parsley

Ingredients: 
4 Large Zucchini
2 cups Long Grain Rice
2 Tomatoes
1 large Egg (lightly beaten)
1-2 lbs. of sausage 
1 yellow onion (chopped)
2 cloves Garlic
4 T. Parmesan (freshly grated)
1 tsp. Fresh Rosemary (chopped)
Salt & Pepper

Directions:
Preparation:45min  ›  Cook:20min  ›  Ready in:1hour5min 

1. Preheat the oven to 190 degrees C. Cut each zucchini in half lengthways and scoop out the pulpy center with a teaspoon, leaving an outside shell 1cm thick. Reserve the pulp, and chop lightly.
2. Place the zucchini in a shallow baking dish or roasting tin, cover with foil and bake for 20 minutes or until tender – they should pierce easily with a fork.
3. Meanwhile, cook the rice in a pan of lightly salted boiling water for 12–15 minutes until just tender. Drain, allow to stand for 5 minutes, then add the chopped tomatoes, egg, mint and pepper to season. Set aside.
4. Fry the sausage over a medium heat for 5 minutes or until browned. Add the onion and garlic, cook for a further 5 minutes until the onion has softened. Stir in reserved zucchini pulp and rosemary. Bring to the boil, then reduce the heat and simmer gently for 10–15 minutes. Stir in the rice mixture and mix together.
5. Spoon the stuffing mixture into the zucchini ‘boats’ and sprinkle with Parmesan. Bake for 15–20 minutes until golden and crispy on top. Serve immediately.