This quick and easy recipe comes in handy when you may be looking for a delicious, exciting new dish to try! Grab a bottle of our Ghost Pepper Tamarind sauce and you'll be able to whip this treat up in no time!
Prep time:10
Cook time: 25
SERVES: 8 zucchini boats
Ingredients
For the Ghost Pepper Cashew Cream Sauce (Mild Spicy)
1TBSP nutritional yeast
2 cup of cashews
1/4 teaspoon of salt
1/4 teaspoon of pepper
4 tbsp of our Ghost Pepper Tamarind sauce
1 cup of water
Blend everything in the food processor or high speed blender until soft.
For the Zucchini Boats:
4 medium zucchinis
2 tbsp olive oil or any Whole30 compliant cooking fat
1/4 of bell pepper diced
1/2 onion diced
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 lb ground meat of choice (we used 1/2 pound of Italian sausage and 1/2 pound of ground beef)
1 small can of tomato paste
1/2 cup of water
Fresh minced parsley or basil for garnish
Instructions
PREHEAT the oven to 375° F. Cut the zucchini horizontally and scoop out the insights with a spoon.
PLACE the zucchini on a baking sheet face up and drizzle some olive oil, sea salt, and pepper.
HEAT in a cast iron pan, 2 tbsp of olive oil and sautè the onion and bell pepper until golden.
ADD the ground meat and stir to break up any lumps, until browned.
ADD the tomato paste, salt and pepper and 1/2 cup of water and cook on medium low heat until the water evaporates and the meat is sizzling.
REMOVE the pan from the heat and fill the zucchini with the meat. There might be some leftover meat, depending on the size of your zucchini.
BAKE in the preheated oven for 20 minutes or until the zucchini is tender. Garnish with parley and drizzle the cashew cream sauce on top.
BUEN PROVECHO!
