Turkish Zucchini ("Kabak Yemegi")

This is one of my favorites because it's so easy. In the winter, make this hearty by using ground beef. In the spring, switch to ground turkey or ground chicken to make it lighter. You could also use cut-up pieces of chicken instead of ground. Then in the heat of summer, this is yummy with no meat at all. This recipe is naturally gluten-free, casein-free (GFCF), soy-free (GFCFSF), egg-free, corn-free, potato-free, nut-free, and seed-free . . . no substitutions needed!

Ingredients
2 lbs. zucchini (smaller are more tender I think)
1/2 to 1 onion
1/4 lb. to 1/2 lb. ground meat
2 big spoonfulls of tomato paste
olive oil
salt

Preparation
Peel and slice the zucchini into rounds. Chop onion.

Directions
Put some olive oil in a pot and sautee the onions. When onions are soft, add ground meat and brown. Then add tomato paste and zucchini. Add enough water to cover the zucchini and then some (in the end you want the water to be at or just below the level of the zucchini -- see photo). Add salt to taste (we use a little less than a tablespoon). Cook on medium - high heat for about 30-40 minutes or until zucchini is soft and sauce is yummy!

Service
Eat this in a bowl by itself. Soak up the yummy juices with a good GFCF bread OR have a separate bowl of GF rice OR have a separate bowl of plain GF pasta. For my kids, sometimes I will put the rice in the bottom of the bowl and then put juuuuust enough zucchini and sauce on top to make it like a wet rice but not soupy.

Notes
Serves family of 4 with leftovers for under $10.