My modifications have to do with the spices and cooking style. This is another recipe that is awesome for those of us living in a "mixed diet" household. Simply make some couscous or basmati rice as a side if needed. This would also be awesome with my cauliflower based version of tabbouleh but I digress.
#1) If you thoroughly cook the meat/veggies/spices in the skillet, there is no need to bake them. It's not like you're melting cheese or crisping bread crumbs. Simply cook the zucchini 20-25 minutes in the oven while you cook the meat/spices. If you want your zucchini on the crunchy side, take them out early. This enables the meal to be served much more quickly. Dump the tasty innards and go.
#2) It's humid in Florida, I had to take extra time to boil off the moisture from the meat/veggie/spice mixture.
#3) This version was designed for 2 people. There will be leftover beef mixture for lunch the next day. You can cook extra zucchini, put it on top of a hamburger but for a sloppy joe style lunch or get even more creative.
My version of the recipe:
Spice mix (dump the entire mix into the beef):
-cayenne (not recommended unless you like it hot!)
-sugar (not paleo I know)
- Zucchinis (1 medium one)
- Garlic (1 tablespoon of minced garlic in olive oil)
- Ground beef ( 1 pound)
- White onion ( medium whole onion diced)
- Tomato ( 1 large)
- Canned tomato of your choice (15 oz)
- Parsley, fresh (1/2 cup diced)
Brown the beef. Drain the fat. When the beef is browned, spray the zucchinie with olive oil, sprinkle with freshly ground pepper. Bake in the oven for 20-25 minutes. Now, add the garlic, onion, leftover zucchini and tomatoes to the beef. Cook for beef/veggies for 10-15 minutes to boil off the water from the veggies. If there is too much water, the spices will taste diluted. Add the spice mix, cook for another 10 minutes.
Remove the zucchini from the oven. Top with beef mix. Open a bottle of Shiraz. Enjoy!