Saturday, January 15, 2011

Tomato pecan zucchini

3 courgettes (zucchinis)
1 red chilli
6 tbsps primal tomato ketchup
1 red onion
handful pecans
2-3 cloves of garlic
1 tbsp dried parsley

Chop the pecans, also the onion, garlic and chilli.

Hollow out the courgettes.

Cook the courgette insides with the onion, garlic, chilli, chopped pecans and tomato sauce for 5 minutes.

Scoop the cooked mixture into the hollowed courgette skins.
Pour a little water into the baking tray.
Cook in a preheated oven at 200C for 30 minutes.

This recipe is taken from The Paleo Diet for Athletes

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