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What you’ll need:
– [ ] Zucchini/eggplants/squash of choice
– [ ] 1 onion
– [ ] 4-5 cloves of garlic
– [ ] 3-4 tbsp Tomato paste
– [ ] 1 lb ground beef
– [ ] Mushrooms
– [ ] Salt
– [ ] Pepper
– [ ] 1 tbsp allspice
– [ ] 1/2 tsp curry
– [ ] 1/2 tsp turmeric
– [ ] 1 tsp paprika
– [ ] 3 Tbsp Ghee
We’ll start out by prepping our veggies. I’m going to be stuffing zucchini, eggplants, and different types of squash.
I minced 1 whole onion and crushed 4-5 pieces of garlic.
Next is the trickiest part, coring the veggies. I am using 2 different types of corers, one will help me get the initial shape, then I’ll use the other one to get closer to the edges. It’s really easy to cut through which we want to try to avoid. Take your time with this step. If you grip the vegetable in your hand you’re able to really feel what you’re doing. This takes a little bit of patience and a lot of practice. If you do cut through, no big deal. Save 1 or 2 of each veggie and roughly dice them up. We’ll use it for the stuffing. I’m also going to incorporate some roughly chopped mushrooms in our stuffing.
We’ll place our cored veggies to the side and focus on making our stuffing. I’m warming up my sauce pan to a medium low and adding 2 tbsp of ghee, which is just clarified butter. Next, I’ll sauté my onions for about a minute or so before adding garlic then my beef. Unlike chicken, fat in beef is actually quality fat, so a higher percentage of fat is actually better. I’m using an 85% lean beef.
We’ll season our beef with some salt and pepper, 1/2 tsp curry powder, 1/2 tsp turmeric, 1 tbsp allspice and 1 tsp paprika. Let the meat brown for a little bit then remove from heat.
While the beef is still hot, mix in your chopped mushrooms and veggies for the stuffing. Make sure to mix it while its hot so it can melt down the veggies a bit.
Next, we’ll stuff our veggies. Be generous and push the stuffing down as you work. Once I’m done stuffing, I use the remainder of the stuffing to just pour on-top of everything. You can also just save and freeze your beef mixture for a later date.
Before we pop this all in the oven to bake, we need to make our tomato sauce. This part is really easy. I’m using the same pan I saturated my beef in for extra flavor. On medium heat I add 3 tbsp of tomato paste and let that simmer with 1 tbsp ghee. I add salt, pepper and about half a liter of water. Taste as you go, if needed add more tomato paste.
Let that come to a boil and pour it over. Cover with foil and let it bake at 425 for about 45 minutes.
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