Zucchini Recipe, Fassoulia-style

My sous chef, Doug, made a healthy, yet hearty dinner inspired by fassoulia, a savory tomato-based sauce with ground meat, but instead of using string beans, he used zucchini as the star of the recipe.

With spring in the air and summer quickly approaching, we’re actively trying to shed some of our ‘Covid’ pounds by baking less, walking more, and adding more fruits and vegetables to our diet. In case you hadn’t noticed, we love zucchini recipes ! In addition, ground turkey has replaced ground beef in many of our recipes.

Not only did Doug’s creation taste good, but it made us feel good, too! You can serve this as-is for a low-carb meal, or serve it over bulgur pilaf.

We hope you enjoy it and let us know what you think!

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Zucchini, Fassoulia-style

A savory tomato-based sauce with ground meat and fresh zucchini.

Course Main Course

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 57 minutes

Servings 4

Ingredients

• 1 lb. ground meat We used 93% lean ground turkey
• 1 medium onion finely chopped
• 4 Tbsp. olive oil divided
• 2 medium cloves garlic minced
• 1 14.5 oz. can diced tomatoes and its juices
• 1 cup chicken broth
• 2 Tbsp. tomato paste
• 1-2 Tbsp. red pepper paste
• 1 tsp dried oregano
• 1 tsp dried basil
• salt, pepper, paprika and allspice to taste
• 3 zucchinis medium, cut in half lengthwise, then cut into ¼" or ½" circles.

Instructions

• Coat the bottom of a large pot with 2 Tbsp. of the olive oil. Add the ground turkey; cook on medium heat. Stir with a wooden spoon to break down the turkey until it is thoroughly cooked, about 5 minutes. Drain any accumulated fat. Remove cooked turkey from the pot and place in a bowl.
• Using the same pot, heat the other 2 Tbsp. of olive oil over medium heat. Add the onions. Sprinkle with some salt and pepper; sauté until onions begin to soften, about 2-3 minutes. Add the garlic and zucchini and continue to cook until the zucchini cooks down a bit, about 5-7 minutes.
• Add the tomatoes with its juice, tomato and red pepper pastes, chicken broth, dried herbs, and seasonings. Bring to a boil, then reduce heat to medium. Cook about 5-10 minutes. You want to achieve a saucy, not soupy, consistency. Note: If you don't have red pepper paste, use additional tomato paste and add a little paprika.
• Return the cooked ground turkey to the pot. Place a cover on the pot; simmer for 15-20 minutes for flavors to blend and sauce to thicken a bit. Stir from time to time.
• If sauce seems too thick, add more broth. Adjust seasonings, as needed. **See notes at the bottom.

Notes

To complete the meal, serve with rice or bulgur pilaf, and plain yogurt, if you wish.

**At the last minute, I added a touch of ground fenugreek for a unique flavor.

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