Ingredients
3-4 large Zucchini-cored with a melon baller-chop and save the flesh
2 lbs Ground Beef-Grass Fed if possible
1 eggplant, peeled and diced
8.5 oz sundried tomatoes packed in olive oil, finely chopped
1 cup fresh basil
2 tbsp fresh rosemary, finely diced
4 garlic cloves, minced
1 tbsp dried oregano
Splash of balsamic vinegar
Sea salt and black pepper to taste
Directions
Pre heat oven to 375F.
Cut a thin slide of the top of the zucchinis and scoop out the inside of the squash leaving the shell. Drizzle the insides of the squash with olive oil and bake 20 minutes. While the squash shells are in the oven, start browning your ground meat. When the meat is almost brown, add the onions, eggplant and diced excess zucchini and cook until the eggplant is soft. Add the remaining ingredients and cook for another 5-10 minutes. Pull the shells out of the oven and stuff them all as full as possible with the meat mixture. Put the stuffed zucchinis back into the oven and bake another 30-40 minutes.