This recipe stemmed from our love of grass-fed ground beef (seriously I could eat it every-freaking-day) and the farmer’s market picks for the week. We’ve gotten quite creative with zucchini in the last few months since there’s only so many times you can eat it sautéed. The beauty of this recipe is that it can take on whatever ingredients you have in the fridge. For us, beef usually wins.
Cook time: 30 minutes
Prep time: 10 minutes
1 ginormous zucchini (or two smaller zucchini)
1 lb of grass fed ground beef
1/2 vidalia onion sliced thin
1 carrot shredded
1/2 cup of organic ketchup
1 Tbsp. of smoked paprika
3 Tbsp. of garlic
1 tsp of sea salt
1 tsp of black pepper
Preheat oven to 350 degrees.
In a skillet cook the beef until browned. Break it up with a spatula so that its in smaller pieces. While the beef is cooking, slice zucchini in half (or fourths). You want to do this as if the zucchini is on its end. Hollow out the zucchini and cut the meat of it into small cubes. Take the hollow tubes and place them in an oven safe dish.
In a separate pan, add the coconut oil and sliced Vidalia onion. Shred the carrots and add them to the pan once the onion is partially translucent. Finally add the zucchini and cook until its tender.
Add the cooked veggie mixture to the cooked meat mixture. Add the ketchup and mix well. You want the meat mixture to be “wet” looking. Finally add the spices and mix. Take the meat mixture and add it to the hollow zucchini tubes.
Place the stuffed zucchini in the oven and bake for 10-20 minutes or until the outer shell is soft. You can serve with grated parmesan cheese or cheddar for extra flavor!
Question of the Day: How much pumpkin do you consume between September - November?