“Delightful Lebanese Paleo Brunch: Zucchini-Stuffed Tomatoes with Spiced Almond Hummus & Cucumber Salad”
This delectable and mouthwatering Lebanese Paleo brunch features zucchini-stuffed tomatoes, spiced almond hummus, and a refreshing cucumber salad. Discover the perfect recipe for your next Mediterranean feast with this advanced-level dish that is gluten-free and perfect for those following the Paleo diet.
Allergens
Nuts (Almond)
Ingredients
- 1. 6 large beefsteak tomatoes 2. 4 medium zucchini, grated 3. 2 cups almond flour 4. 4 cloves garlic, minced 5. 1/4 cup olive oil 6. 1 tablespoon ground cumin 7. 1 teaspoon ground coriander 8. Salt and black pepper, to taste 9. 1/2 cup chopped fresh parsley 10. 1/2 cup chopped fresh mint 11. 3 cups thinly sliced cucumber 12. 1/4 cup lemon juice 13. 1/4 cup extra
- virgin olive oil
Instructions
- Preheat the oven to 350°F (175°C). Slice the tops off of the tomatoes and scoop out the insides, leaving a thin shell. Set aside.
- In a bowl, combine the grated zucchini, almond flour, garlic, 1/4 cup olive oil, cumin, coriander, salt, and pepper. Mix well to create the zucchini stuffing.
- Stuff each tomato shell with the zucchini mixture and place them on a baking sheet. Drizzle with the remaining 1 tablespoon of olive oil and bake for 20 minutes or until tender.
- In another bowl, combine the parsley, mint, cucumber, lemon juice, extra virgin olive oil, salt, and pepper to create the cucumber salad. Refrigerate until ready to serve.
- To serve, place a stuffed tomato on each plate, alongside a generous scoop of spiced almond hummus. Garnish with a dollop of cucumber salad.
Chef’s Insight
To enhance the flavors, consider adding feta cheese or grilled chicken to the dish.
Notes
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