- 1 lb ground beef
- 10-15 whole cloves garlic
- 1 red onion chopped
- 1 green bell pepper diced
- 6oz can tomato paste
- 15oz can unsalted organic tomato sauce
- 1 tbsp fresh parsley chopped
- 2 tbsp Italian seasoning
- Fresh ground black pepper to taste
- 1 large zucchini sliced
- 1 cup mushrooms sliced
Add the full garlic cloves, onion, and bell pepper. Cook for five minutes more.
Stir in tomato paste and sauce. Once stirred add in the herbs. Season to taste with the black pepper.
Bring mix to boil and then remove from heat.
In a 8x11 or 9x13 inch casserole dish place a thin layer of the sauce. Layer the zucchini and mushrooms over the sauce and alternate layers until you run out of ingredients.
cover with foil and bake for 25-30 minutes. Remove foil and bake for an additional five minutes. At this point you may also choose to top with your favorite paleo shredded cheese or cheese alternatives. Not necessary but adds a yummy twist.
Allow to rest give minutes before serving.
Serve along side a garden salad. I paired it with a bed of romaine topped with diced roma tomatoes, paleo croutons, and homemade balsamic dressing. Delicious.