Beef & Zucchini Stuffed Tomatoes

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.