Stuffed Zucchini with Diamond of California Original Nut Coatings

The Steps

1.  Preheat oven to 400 degrees F.
2. Cut the trimmed zucchini in half, and scoop out the seeds with a small spoon, making a well to
   hold the stuffing. Place hollowed zucchini in a 9X13 dish and repeat process with remaining
   zucchini. Set aside.
3. In a medium saute pan, over medium heat, cook the sausage and ground beef until browned,
   about 4 minutes.
4. Add onion and cook until clear, about 2-3 minutes.
5. Add the tomato paste and
   stir until the meat is evenly coated. Add the garlic and tomato, and cook until the tomato has
   slightly softened, about 1-2 minutes.
6. Remove the mixture from the pan and transfer to a bowl.
   Set aside.
7. Using a medium bowl, stir together the original nut coating, grated parmesan, Gruyère cheese,
   walnuts, thyme leaves and scallions.
8. Using a slotted spoon, fill each zucchini well with a generous helping of the meat filling. Once all
   the zucchinis have been filled, top each with a generous sprinkle of the nut topping, distributing
   the topping evenly.
9. Bake the stuffed zucchini for 20-25 minutes or until the zucchini is fork tender and the topping is nicely toasted.