This is the first entry in the Chefery Challenge #2! Beautiful dish that earned the Special Kudos due not only to the number of ingredients but due to the fact that the zucchini came from her own garden!
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Green & Yellow Zucchini Ribbons
Ingredients:
800 grams zucchini, 4 medium
250 grams onion, 1 large
450 grams tomato, 3 large
500 grams mushrooms, 6 large
3 tbsp Becel margarine*
1 tbsp chili oil
454 grams ground beef, extra lean
Directions:
Mix the ground beef with 50 grams of minced onion. Form in to 24 small meatballs. Bake at 350 F for 20 minutes.
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| the ingredients! |
Cut the ends off zucchini. Cut zucchini in half. Use a melon ball tool to scoop out the seeds. Discard seeds. Use a vegetable peeler to cut the zucchini in to long strips.
Heat chili oil in a large stir-fry pan. Add remaining 200 grams of sliced onions. Cook for 2-3 minutes.
Add zucchini and stir. Cook for 15-20 minutes.
Clean and slice mushrooms in 1/4 thick pieces. In a separate frying pan with Becel margarine, cook mushrooms in batches.
Cut tomato in to wedges. Add tomato to zucchini.
Plate up zucchini ribbons, mushrooms and meatballs.
Notes:
Buggy said that she used Becel Margarine because she was out of butter. It should rock both ways so use what you prefer!
If you are a vegetarian or have gluten allergies, consider omitting the meatballs and treating this dish as a pasta replacement!
