STUFFED ZUCCHINI

Ingredients:

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

Process:

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.

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TABBOULEH (TABOULI)

Ingredients: 

1/2 cup of bulgar (simply soaked overnight)

1 tomato

1/2 small white onion

1 cup of parsley

2 limes

Tbs olive oil

1/2 tsp salt

Process: 

Soak the bulgar in water for 2-3 hours (if you’re in a rush) or overnight. Sometimes I prefer soaking the bulgar for 2-3 hours because I like when the pieces are more defined vs softer. If you’re really in a rush you can add the bulgar to boiling water and let cook it for 10 minutes. Strain well.

Finely dice the onion, tomato, and parsley. Add to the bulgar. Also add the juice of two limes, 1 tbs of olive oil, and 1/2 tsp of salt. Mix well. Let cool in the refrigerator before serving.