If you were following our trek through Whole30 back in October, you know this was our ABSOLUTE #1 favorite dish to make for lunch & dinner! Not only because it’s so simple and quick to fix up, but also the COCONUT taste is just irresistible! You know I love coconut anything!
I personally like making it with ground turkey better instead of ground beef because beef gets SUUUUPER oily and upsets my tummy. Definitely try both out and get a feel for it yourself though. Ground beef is super tastey and does have more flavor so I would go with that first. Then when your tummy tells you to switch it up, go for ground turkey or chicken!
I opted out of shredded cheese when we were on Whole30 but I’ve been topping it off with cheese now that I can! It still tastes amazing without though so don’t feel like you’re missing out if you can’t do dairy!
I also added in whole wheat Fussili pasta this time because I’m not on Whole 30 and want to eat some carbs today!
These photos are pre-oven since the sun is about to go down and will ruin my lighting if I take it post-oven! ;P #priorities
1 large zucchini & 1 large yellow squash or 2 large zucchinis
1 pound ground beef or turkey or chicken
1 6 oz. can tomato paste
1 can full fat coconut milk
1 tablespoon dried basil
2 teaspoons dried oregano
1 teaspoon black pepper
*optional shredded cheese of choice for topping
*optional whole wheat Fussili pasta for carbzzz
Preheat oven to 325 degrees.
Grease a 9×13 casserole dish.
Slice zucchini into medium thin rounds.
Cook meat with salt and pepper over medium heat until no longer pink.
*Optional – Use the meat juice to begin cooking the pasta for a 2-3 minutes stirring it into the meat.
Add in tomato paste and spices, then pour in coconut milk.
Bring to a boil then reduce heat and simmer for about 10 minutes.
Layer zucchini on bottom then add layer of meat sauce and repeat until everything is used up.
*Optional – Sprinkle a layer of shredded cheese over the top.
Cover with foil and bake for 30 minutes.