4 zucchini

1/2 lb of ground beef

1/4 cup of tomato puree

2 garlic gloves

2 tsp dried parsley

fresh parsley and basil

Salt & pepper to taste

1 tbs of olive oil


Put the burner on high, add your ground beef, chop it up as it cooks. One the meat is chopped up, fully brown, and all the fat and juices have been extracted, strain the meat to remove all of the juices & fat.

Add the meat back into the pan, add garlic, salt, pepper, parsley (dry & fresh) and basil. Add the tomato puree and add a little more sat and pepper. Cover and let simmer on low.

Preheat your oven to 350.

Wash your zucchini, cut both ends off and slice right down the middle (the long way). Once they are halved, core our the middle with a spoon. Be careful, if you push to hard will end up breaking the zucchini.

Save the zucchini insides from one of the zucchini. Chop this up and throw it in the sauce. Stir.

Repeat the same process to the rest of the zucchini. Once they are all halved and cored, place them on a tin foil covered cookie sheet/pan. Brush 1 tbs of olive oil on the inside of the zucchini. Add salt to them.

Put the zucchini in the oven for 30 minutes or until soft.

Once the zucchini are soft, test the sauce to make sure it’s tasty, and fill the zucchini with the meat stuffing. Grate cheese of your choice on top (I used cheddar because that’s what I had). Put back in the oven for 5 minutes on high (450 – broil), so the cheese melts. Let cool for a few minutes before serving.




1 cup fresh basil leaves

1/2 fresh parsley leaves

10 leaves of fresh oregano (1 tsp if dried)

1 tbs of parmesan

1 tbs of pumpkin (or pepitas) seeds

1/4 cup of extra virgin olive oil

1 garlic clove (cored – cut the glove in half and remove the heart, this prevents it from having a bitter taste)

Salt and pepper to taste


Blend all ingredients with a food processor until they become one.  Cook dried pasta (of your choice), strain the pasta almost completely, but keep a small amount of the salted pasta water (just enough so the pasta is not dry). Thoroughly mix the pesto sauce in with your pasta. If you have extra, don’t fret. I always use the left over as a salad dressing (I mix the pesto sauce with a little bit of vinegar and toss it with mixed greens).