Tex mex “zuchetti”

This dish was completely experimental, but I may start making it regularly. Why? It was not only really tasty but super quick as well. While I generally enjoy cooking, it has to be said that one of the hurdles of the paleo lifestyle is all the cooking you have to do. Sometimes, there’s just no time (for me, this week has been crazy) and if you can’t throw something together quickly, you may make less than ideal choices out of sheer desperation. This took no more than 20 minutes from start to finish.

Here’s what I did: I took about 1 1/2 lbs of ground beef, cooked it with two cloves of garlic, one small yellow onion (chopped) and two diced tomatos in about a tablespoon of clarified butter. To this, I added some tomato paste (from 100 % organic tomatos), dried chili peppers (chopped), ground ancho chili powder, paprika and cumin. I like my food kind of spicy so I went crazy with the spices. 

While this was cooking in a pan, I took one zucchini, made fettucini-like ribbons with a peeler (leaving the moister center that holds the seeds). Then I nuked it for 2 1/2 minutes at 750W. Finally, I topped the “zuchetti” with the tex mex ground beef sauce. 

Serves 2


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