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by Sarah Steimer

Ahoy, brah. I only made two boats, but cooked the full amount of meat - which I just froze with the tomatoes for later use.

  • 2 medium zucchinis, stems cut off
  • 1 pound ground meat – I used ground chuck, but turkey or another beef would work just fine
  • 1 can crushed tomatoes
  • 1/2 cup chopped onion
  • 1/2 cup chopped red or green pepper
  • 1 clove garlic
  • 3-4 leaves fresh basil
  • teaspoon turmeric (optional)
  • shredded Parmesan (optional)
  • salt and pepper
  • olive oil

Place the zucchini, whole, in a glass baking sheet and brush with olive oil. Bake at 400 degrees for about 30-40 minutes, or until you can easily insert a fork into the squash.

In a saute pan, brown the ground meat – being sure to drain the excess juice. Add the onion, pepper, garlic and tomatoes and let simmer until the vegetables are soft. Add the basil and turmeric, if using. Season with salt and pepper.

Once cooked, remove the zucchini from the oven and let cool just enough to work with. Cut in half and scoop out the center of each half. Fill with the ground meat mixture and return to the oven if it cooled off too much. Sprinkle with cheese.

Serves four.

Recipe: Sarah Steimer

Photo: Sarah Steimer

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