Curry Beef Boats

One of the great things about a CSA is it really forces you to cook with whatever you get, and cook in season.  We received some zucchini in this weeks basket and instead of just using it for stir fry or to make noodles, I decided to do something different.  I wish I could say I thought up zucchini boats, but they've probably been around as long as zucchini itself.  I just wanted to put my own spin on the idea.  Curry was something I never really experimented with until a few weeks ago, I was turned off by the smell.  But, Ian grew up overseas and is well versed in the foods of other lands, so I made him a curry chicken recipe out of Well Fed by Melissa Joulwan (you NEED this book!).  Other than being completely annoyed that the curry dyed my baking sheet and rubber spatula yellow, I realized I like it!  I even bought a cookbook completely devoted to curries.  It's not a paleo cookbook, but many curries are paleo friendly, and there is so much variety, I am excited.  This is a  pantry recipe, made up of ingredients you most likely have on hand at any given time.  I find having a few recipes like this in my repertoire make it alot easier to answer, "what's for dinner?".
Ground beef here is organic grass-fed, $6.99/lb, peppers and onions, $.49/lb., all from Sprouts.  I should probably buy some stock in Sprouts since they get all my money, I'd like to get something in return.

Curry Beef Boats
(Print Recipe)
1 lb. Ground beef
2 large Zucchini
1 Red bell pepper, diced
1/2 White onion, diced
2 Garlic cloves, minced
2 Roma tomatoes, diced
2 Tbls Tomato paste
1 Tbls Curry powder
Coconut oil
Salt & Pepper
1 Tbls Cilantro, chopped (for garnish)

Preheat oven to 350 degrees.
Slice zucchini in half length-wise and scoop out the flesh, leaving a 1/2 inch border around the edge.  Set aside.  Chop scooped out insides.
Melt a dab of coconut oil in a saute pan over medium-high heat.  Add peppers and onions, saute for 3-4 minutes.  Add ground beef and saute until cooked through.  Add garlic, tomato paste and curry powder, saute for an additional minute.  Taste, add salt and pepper as necessary.
Spoon beef mixture into hollowed out zucchini.  Place boats on baking sheet and bake for 10-15 minutes or until the zucchini is tender.
Top with diced tomato and cilantro.
Here they are pre-oven!

Here they are post-oven!