I wanted something hearty and comforting because it’s freezing again in New York. We’re making tomato-free stuffed zucchini that are totally on the program and so good! Serves 2 as a main, 4 as a side.
1 Tbsp olive oil
1 garlic clove, minced
½ brown onion, chopped
1lb grass-fed ground beef
1 tsp JF Spicy Salt, more to taste
Black pepper, more to taste
12oz cauliflower rice
3 Tbsp vegan pesto, more to taste (I like Gotham Greens)
¼ cup vegan parmesan cheese, grated (I like Violife)
1 Tbsp Italian parsley, chopped
5 zucchinis, washed and halved lengthwise
Vegan parmesan cheese, grated (I like Violife)
Italian parsley, chopped
Preheat the oven to 375°. In a large saute pan warm the olive oil, garlic, and onion, allowing them to melt down slightly. When that becomes translucent add the beef, seasoning with JF Spicy Salt and black pepper before it browns. When cooked through, carefully drain the fat from the pan and add 1 tablespoon of vegan pesto, combining well to absorb. Add the cauliflower rice and the remaining pesto. Remove from the heat and let it sit. Add vegan parmesan and Italian parsley for color. Season to taste.
Spoon out the seeds from your zucchini halves. Careful not to make them too thin, you still want a nice bite. Fill your zucchinis with the meat, packing down the bottoms and then slightly over-stuffing the tops.
Place them on a parchment-lined baking sheet, grate extra parmesan over the tops, and bake for about 20 minutes. Garnished with more parm and parsley, and serve warm.