Friday, July 12, 2013

Paleo Beef Stuffed Zucchini

You can actually use this Stuff method on many other vegetable vessels.  But here goes a tried and true version.

Ingredients Beef Stuffing:
Ground Beef 2-3 lbs grass fed 
Olive Oil 2 tablespoons 
Onion 1 medium diced
Bell Pepper 1 medium diced any color
Garlic Cloves 2 diced
Coconut Flour 1 tablespoon  
Tomato Purée 1 cup all natural
Basil 1 tablespoon chiffon cut
Sea Salt/Pepper to taste

Zucchini 4 large diagonal sliced & cored 
Tomato Purée 1 cup for top

Sauté Beef and Vegetables in Olive Oil on medium heat in a large pan.  Add Tomato Purée and Spices and cook until fully cooked through.  Allow Meat Stuffing mixture to cool slightly then stuff into cored out slices of Zucchini.  Top with remaining Tomato Purée.  Bake on foil lined roasting pan coated with a little more Olive Oil at 350 degrees for 30/35 minutes.  

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