Impossible Picadillo

Written by on in Main course, Vegetarian

Picadillo translates to “hash.” This is a great use for Impossible burger. It is meaty, spicy, and rich. The briny olives contrast with the sweetness of the golden raisins against a chorus of warm spices. If your summer garden is full of long hard mouthwatering zucchini, pick those suckers and stuff them full of this meaty goodness. Baking them with cheese is the way to go.

  • 12 ounces Impossible Burger
  • 1 medium onion, approximately 1 c chopped
  • 1/2 c red bell pepper, chopped
  • 5 cloves garlic
  • 1 c sweet potato peeled and chopped
  • 15 ounce can of tomato sauce
  • 1/4 c golden raisins
  • 1/4 c stuffed pimento Spanish olives, sliced
  • 1 tbsp fresh Italian parsley, chopped
  • 1/2 c crumbled feta
  • 4 slices of Swiss cheese
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground All spice
  • 2 dried bay leaves
  • 1 tsp dried oregano
  • 1/8 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • Olive Oil
  • 4-6 Zucchini
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Directions

  • Preheat oven to 375 degrees. Slice zucchini in half lengthwise. Using a spoon, remove the flesh of the zucchini using care not to break the skin. You will stuff these with the picadillo. Generously salt the zucchini boats with a coarse salt. Let sit for at least 20 minutes or until ready to use. The salt will help to draw out water and season the zucchini.
  • In a medium sized skillet heat oil over medium. Add onion, bell pepper and sweet potato. Cover and cook until you can mash the potato with the back of a spoon (~20 minutes). Stir occasionally to keep the onions from burning. Season with salt and pepper. Once cook add to a bowl.
  • In the same skillet add 2 tbsp of olive oil until hot. Then add the Impossible ground meat. Add cumin, coriander, smoked paprika and stir until the meat is browned. Next at the onion, pepper, and potato mixed back into the skillet along with tomato sauce, raisins, all spice, cinnamon, bay leaves, dried oregano, and cayenne pepper. Cover an simmer for 15 minutes.
  • Remove bay leaves and add sliced olives and red wine vinegar. Turn off heat and stir to combine.
  • Using a paper towel dry zucchini boats and wipe away excess salt and water. Place zucchini in a casserole dish. Spoon impossible meat mixture into zucchini. Top with crumbled feta and Swiss cheese.
  • Cover with aluminum foil and back for 15 minutes. After 15 minutes remove foil and broil on high until cheese is brown and bubbly. Watch it closely because it’ll burn!