Beef and Zucchini Stuffed Tomatoes (#2044)

Serves
Ready
6
50
Minutes
Prep
Cook
30
Minutes
20
Minutes
Categories
Dinner Beef Main
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Ingredients

  • 6 large Tomatoes
  • 2 Tomato Paste 2 cans
  • 1 large Yellow Onion diced
  • 7 large Eggs
  • 6 tablespoons Extra-Virgin Olive Oil
  • 1 pound Beef ground and lean
  • 1/2 bunch Basil leaves, chopped
  • 6 cloves Garlic or up to 8 cloves
  • 1 Sea Salt
  • 1 Black Pepper
  • 2 tablespoons Italian Seasoning
  • 3 tablespoons Oregano
  • 1 Yellow Summer Squash chopped
  • 1 Zucchini chopped

Pesto

  • 1/2 bunch Parsley Leaves fresh and flat leaf, chopped
  • 1/2 bunch Basil leaves
  • 1/2 cup Olive Oil
  • 1 Walnuts 1 handful
  • 1/2 Lemon
  • 1 Salt And Black Pepper to taste

Directions

  1. A few hours before or the night before, mince or grate 4 garlic cloves and add to ground beef, add one egg, mix well.
  2. Cut the tops of the tomatoes and hollow out the inside and place in a bowl.
  3. In a medium sauce pan, heat 3 tbs of olive oil.
  4. Add 3 to 4 cloves of minced garlic and the half bunch of chopped basil leaves.
  5. Let cook for about 3 minutes, stirring occasionally, watch the garlic so it doesn’t burn.
  6. Add bowl of the tomato insides and 2 cans of tomato paste, mix well.
  7. Add italian seasoning, oregano and salt and pepper to taste.
  8. Use emulsion blender to blend well. Let simmer.
  9. In a large pan, heat 3 tablespoon of olive oil.
  10. Add chopped onions and chopped zucchini.
  11. Let cook until onions are transparent.
  12. Add the beef and cook thoroughly. Drain.
  13. Add about 1/3 of the tomato sauce mixture to the beef mixture-stir until well combined.
  14. In a food processor, combine other half of basil, 1/2 bunch of parsley, 1/2 cup of olive oil, salt and pepper to taste, handful of walnuts, and pulse until well combined- this will be your pesto.
  15. Place the tomatoes in a baking dish (like a pyrex).
  16. Add the beef in the tomatoes make sure to leave room for the pesto and egg.
  17. Spread a thin layer of pesto on the beef.
  18. Crack one egg on the pesto.
  19. Bake in a 400 degree f oven for about 20 minutes. Let rest.
  20. If desired, add more tomato sauce/beef mixture to your plate.
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