Thursday, February 25, 2010

Stuffed Zucchini

This recipe has been adapted from the "Stuffed Zucchini" recipe in The Paleo Diet by Loren Corden, PhD ©2002 Wiley, John & Sons, Incorporated.

1/2 Tbsp olive or canola oil
1/2 red onion
1 cloves garlic, minced
1/2 lb lean ground beef (or ground turkey)
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp cumin
3 medium tomatoes, dice (roma is fine)
1/4 cup sliced black olives (rinsed) - optional
1 large zucchini, cut lengthwise
1/2 Tbsp flaxseed oil

  1. Preheat oven to 350 degrees.
  2. Cut zucchini lengthwise, and scrape seeds from each half, forming a cavity.
  3. Rub zucchini with flaxseed oil, and then place in baking dish.
  4. In a medium sized saucepan, heat oil.
  5. Sautee onion and garlic until browned.
  6. Add ground beef, black pepper, cayenne pepper and cumin - cook on low heat until browned.
  7. Combine meat mixture (drain if there is a lot of juice) into bowl with tomatoes and black olives (if using).
  8. Spoon into zucchini halves.
  9. Cover dish with aluminum foil, place in oven and bake for 20 to 30 minutes, or until zucchini is tender.


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