1tspchilli flakesor more depending on desired spiciness
1/3cupchopped fresh parsley
8round zucchini
For the sauce
1stalk celeryfinely diced
2carrotsfinely diced
1red onionfinely diced
2clovesgarlicminced
1tbspolive oil
700gripe tomatoesroughly chopped (approx 1.5lbs)
cook for 30 minutes
Instructions
In a large pot on medium heat cook the ground meat, chopped onion and garlic in the olive oil for approximately 8 to 10 minutes until the meat is cooked and the onions become translucent.
Transfer the cooked mixture to a blender or food processor and quickly pulse to break the meat down into a fine crumble texture.
Put the ground meat in a bowl and add in the salt, almond flour, almond milk, chilli flakes and chopped parsley. Stir until well mixed. Set aside.
Using a sharp knife cut an X on the top of each of the tomatoes. Place them in a bowl and cover with boiling water and let sit for approximately 1 minute until the skins begin to peel back.
Peel the skins off of the tomatoes and then roughly chop.
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
In the same pot used to cook the meat, sauté the celery, carrots, red onion and garlic in 1 tbsp olive oil until translucent. Add in the chopped tomatoes and simmer the sauce for approximately 30 minutes (depending on how ripe the tomatoes are you can add in a bit of honey/maple syrup to sweeten the sauce).
While the sauce is cooking, cut the top off each of the zucchini and scoop out the flesh from the inside. Add a spoonful of the tomato sauce to the base of each of the zucchini and then fill with the ground meat mixture.
Pour the remaining sauce into the bottom of a oven proof pan or baking dish. Place each of the prepared zucchini rounds into the sauce and then bake in the oven for 30 minutes until the zucchini is tender.