Zucchini, Fassoulia-style
A savory tomato-based sauce with ground meat and fresh zucchini.
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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