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Green & Yellow Zucchini Ribbons
800 grams zucchini, 4 medium
250 grams onion, 1 large
450 grams tomato, 3 large
500 grams mushrooms, 6 large
3 tbsp Becel margarine*
1 tbsp chili oil
454 grams ground beef, extra lean
Mix the ground beef with 50 grams of minced onion. Form in to 24 small meatballs. Bake at 350 F for 20 minutes.
Heat chili oil in a large stir-fry pan. Add remaining 200 grams of sliced onions. Cook for 2-3 minutes.
Add zucchini and stir. Cook for 15-20 minutes.
Clean and slice mushrooms in 1/4 thick pieces. In a separate frying pan with Becel margarine, cook mushrooms in batches.
Cut tomato in to wedges. Add tomato to zucchini.
Plate up zucchini ribbons, mushrooms and meatballs.
Buggy said that she used Becel Margarine because she was out of butter. It should rock both ways so use what you prefer!
If you are a vegetarian or have gluten allergies, consider omitting the meatballs and treating this dish as a pasta replacement!