Stuffed Zucchini

Ingredients:

• 1 lb. lean or grass fed ground beef

• 2 zucchini (regular size or 4 small ones)

• 1 cup mixed fresh herbs (thyme, oregano, marjoram, cilantro)

• 1/4 cup chopped onion

• 3 garlic cloves

• 2 cups chopped tomatoes (about 2 to 3 tomatoes)

• 1 tbsp tomato paste

• 1/4 tsp pepper flakes

• 3 tbsp olive oil

• salt and pepper to taste

• 1/2 cup Panko break crumbs

• 1/4 cup grated Parmesan

• 2 tbsp chopped parsley

1. Cut zucchini in half, lengthwise. Using a small spoon, gently scoop the inside flesh out, chop and set aside.

2. Place the fresh herbs, onion and garlic in a mini food processor and process until finely chopped. (This step can be done by using a knife if you don't have a mini food processor).

3. Heat 1 tablespoon oil in a large saucepan. Add ground beef and cook until it is no longer pink. Remove from pan and place in a bowl.

4. While beef is cooking, heat grill on high. Brush the inside and outside of the zucchini shell with some of the olive oil. Once grill is hot, cook zucchini shells for 3 to 4 minutes per side. Allow zucchini shells to cool before sprinkling the inside cavity with some salt.

5. Heat the remaining 1 tablespoon oil in the saucepan, add the chopped zucchini, half of the tomato, and the herb mixture to the pan. Cook on medium high heat for about 5 minutes. Add the tomato paste, pepper flakes and the ground beef, stir to combine. Lower heat to simmer and cook for 10 to 15 minutes, until liquid has evaporated. Add the rest of the tomatoes, stir, and cook for 3 minutes. Season with salt and pepper.

6. While zucchini is cooking, heat oven to 400°F (375°F convection). In a small bowl, combine, Parmesan cheese, Panko bread crumbs and chopped parsley.

7. Place zucchini shells in a 9 X 13 baking dish. Fill zucchini shells with cooked beef mixture; top with cheese mix. Bake for 20 minutes.

8. Serve with a Garden Salad and some Garlic Bread or Olive Oil&Rosemary Bread.

Serves: 4

Notes&Tips:

• There is a lot of chopping involved in this recipe but once you get that out of the way, it's a breeze to finish it up.

• This was a super fun recipe for me to make. As I was planning this recipe while attempting to sleep the night before, I could only have imagined how wonderful it would taste. And it surely did not disappoint; it tasted even better than I had imagined.

• Instead of grilling the zucchini shells, you could also nuke it in the microwave for a few minutes. However, grilling brings out the sweetness in the zucchini. But the whole idea is to soften the shell a bit so you don't have to cook it long in the oven. So whatever is easiest and works best for you is fine.

• If you are on a dairy-free diet, omit the Parmesan cheese from the topping. With the topping, you're really looking for a nice little crunch. Using just the breadcrumbs and parsley will still give that to this dish.

• This is a healthy dish that you will not feel guilty about eating.

• If you're a vegetarian, omit the ground beef and proceed with everything else for the filling.

• The herbs worked wonders in this recipe. You can mix and match the herbs based on your preference. I suggest fresh herbs as dried herbs will not cut it in this recipe - that is, if you want to taste the jazz in it!