Beef & Zucchini Stuffed Tomatoes
Paleo friendly. Tomatoes stuffed with beef, pesto and topped with an egg.
Yield
6 servingsPrep
30 minCook
20 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
tomatoes
|
|
| 2 | each |
tomato paste
2 cans |
*
|
| 1 | large |
yellow onion
diced |
|
| 7 | large |
eggs
|
|
| 6 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | pound |
beef
ground and lean |
|
| ½ | bunch |
basil
leaves, chopped |
*
|
| 6 | cloves |
garlic
or up to 8 cloves |
|
| 1 | x |
sea salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 2 | tablespoons |
italian seasoning
|
*
|
| 3 | tablespoons |
oregano
|
*
|
| 1 | each |
yellow summer squash
chopped |
*
|
| 1 | each |
zucchini
chopped |
*
|
| Pesto | |||
| ½ | bunch |
parsley leaves
fresh and flat leaf, chopped |
|
| ½ | bunch |
basil
leaves |
*
|
| ½ | cup |
olive oil
|
|
| 1 | x |
walnuts
1 handful |
*
|
| ½ | each |
lemon
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
tomatoes
|
|
| 2 | each |
tomato paste
2 cans |
*
|
| 1 | large |
yellow onion
diced |
|
| 7 | large |
eggs
|
|
| 9E+1 | ml |
olive oil, extra-virgin
|
|
| 453.6 | g |
beef
ground and lean |
|
| 0.5 | bunch |
basil
leaves, chopped |
*
|
| 6 | cloves |
garlic
or up to 8 cloves |
|
| 1 | x |
sea salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 3E+1 | ml |
italian seasoning
|
*
|
| 45 | ml |
oregano
|
*
|
| 1 | each |
yellow summer squash
chopped |
*
|
| 1 | each |
zucchini
chopped |
*
|
| Pesto: | |||
| 0.5 | bunch |
parsley leaves
fresh and flat leaf, chopped |
|
| 0.5 | bunch |
basil
leaves |
*
|
| 118 | ml |
olive oil
|
|
| 1 | x |
walnuts
1 handful |
*
|
| 0.5 | each |
lemon
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
A few hours before or the night before, mince or grate 4 garlic cloves and add to ground beef, add one egg, mix well.
Cut the tops of the tomatoes and hollow out the inside and place in a bowl.
In a medium sauce pan, heat 3 Tbs of olive oil.
Add 3 to 4 cloves of minced garlic and the half bunch of chopped basil leaves.
Let cook for about 3 minutes, stirring occasionally, watch the garlic so it doesn’t burn.
Add bowl of the tomato insides and 2 cans of tomato paste, mix well.
Add Italian seasoning, oregano and salt and pepper to taste.
Use emulsion blender to blend well. Let simmer.
In a large pan, heat 3 tablespoon of olive oil.
Add chopped onions and chopped zucchini.
Let cook until onions are transparent.
Add the beef and cook thoroughly. Drain.
Add about ⅓ of the tomato sauce mixture to the beef mixture-stir until well combined.
In a food processor, combine other half of basil, ½ bunch of parsley, ½ cup of olive oil, salt and pepper to taste, handful of walnuts, and pulse until well combined- this will be your pesto.
Place the tomatoes in a baking dish (like a pyrex).
Add the beef in the tomatoes make sure to leave room for the pesto and egg.
Spread a thin layer of pesto on the beef.
Crack one egg on the pesto.
Bake in a 400 degree F oven for about 20 minutes. Let rest.
If desired, add more tomato sauce/beef mixture to your plate.
