Paleo Stuffed Zucchini
Aaaah, summer. Local farms are literally bursting with fruits and vegetables and here at the Full Circle headquarters in Seattle, we’ve been receiving a lot of photos from proud members showing off their home garden harvests. In particular, the gigantic zucchini photos are my personal favorite. And I know that I’ve shared quite a few zucchini recipes on the Good Food Life recently, but none of them are quite like this. With a paleo twist, this hearty seasonal dish is sure to please the whole family.
- 2 organic zucchini
- 1 lb. grass-fed ground beef
- 4 organic Roma tomatoes, diced
- 1 tsp coconut oil
- 1/2 large organic yellow onion, diced
- 3 cloves organic garlic, minced
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- 1 tbsp tomato paste
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp fresh organic parsley, chopped
- Extra virgin olive oil, for drizzling
- Preheat the oven to 375 F.
- Cut the zucchini in half (or lengthwise, depending on the size and shape) and use a spoon to scrape out the seeds; place on a rimmed baking sheet with the cut-side up and set aside.
- Melt the coconut oil in a large skillet over medium heat. Add onion to the pan and sauté for 3-4 minutes; stir in the garlic and cook for an additional minute. Add the beef to the pan and cook until no longer pink, stirring regularly.
- Add the diced tomatoes, along with the paprika, cumin, coriander, tomato paste, salt and pepper. Stir well to combine.
- Spoon the beef mixture into the zucchini and lightly drizzle with olive oil. Bake for 25-30 minutes until the squash is tender.
- Serve warm, sprinkled with fresh parsley.
Pro tip: Summer squash is a great alternative to zucchini and can be substituted.
Adapted from PaleoGrubs.