Ever have some leftover tomato paste, an amazing locally grown organic zucchini, 1/2 a lb of ground beef, some marinated mozzarella balls that you needed to use up and not know what to do with it??

This is a version of something I make in the autumn that is baked. I never made it with a dash of paste before and the addition of the mozzarella balls was total brilliance.

Saute ground beef, onion, garlic until translucent, add one tablespoon of tomato paste, add zucchini cut in small chunks, then add one can of diced tomato’s with basil – i like Muir organics. Put water to boil for some Farfalle (bow tie’s – love that word farfalle – have no idea how to say it, in public I say bow tie’s so I don’t embarrass myself) and boil to a la dente.

Combine drained pasta with zucchini tomato mixture and add mozzarella balls – warm until they just start to get slightly melty but still have their form. Top with parmesan.

We ate this with a plate of raw plate of tri-colored peppers.

This made a meal for 4 and/or  is a great thing to have again.  It was really delicious. Sometimes w/ zucchini you risk that they might be bitter ( hate that) this zucchini was truly amazing. The epitome of summer!!

If you find you try one of my recipes  or like what your reading,  make a comment – especially if it’s a hit with you or your family!

I’d love if the things we enjoy become your favorites too.

zucchini gorgeous blossom flickr image credit

K a r e n     H a n r a h a n
Wellness Educator/Nutritional Consultant
Mentoring YOU to Health Success
 
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Member of BNI – West Suburban BNI: “Chapter Mentor”
Member of West Suburban Women Entrepreneurs www.wswe.org
WSWE Board Member and Programming Chair