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Beef and Zucchini Stuffed Tomatoes

 
67
before hitting the oven after coming out of the oven

Paleo friendly. Tomatoes stuffed with beef, pesto and topped with an egg.

Yield

6

servings

Prep

30

min

Cook

20

min

Ready

50

min

 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 390g (13.8 oz)
Amount per Serving
Calories 62673% of calories from fat
 % Daily Value *
Total Fat 51g 79%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 312mg 104%
Sodium 144mg 6%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 12%
Sugars g
Protein 60g
Vitamin A 44% Vitamin C 60%
Calcium 9% Iron 24%
* based on a 2,000 calorie diet How is this calculated?

 

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