Step 1

Dice the onion and mince the garlic. Cut the zucchini into about 1 cm (1/2 inch) cubes, and the pickles (gherkins) into about 1/2 cm (1/4 inch) cubes.

Step 2

Place onion in a skillet greased with avocado oil (or ghee). Cook for 3 to 5 minutes until fragrant. Add the garlic and cook for 30 seconds. Add the ground beef and use a spatula to break into pieces.

Step 3

Cook until mostly browned, and then add the tomatoes, tomato paste and Dijon mustard. Stir to combine and add the pickles.

Step 4

Add the zucchini and stir to combine. Cover with a lid and cook until the zucchini is tender, 12 to 15 minutes.

Step 5

Season with salt and pepper to taste. Top with shredded cheddar, place under a broiler and ocok on high for 3 to 5 minutes, until the cheese is melted and lightly browned. (You can skip the browning and simply let it melt by cooking on low for another 5 minutes.

Step 6

To serve, optionally sprinkle with spring onion, chives or parsley.

Step 7

To store, let it cool down and refrigerate for up to 4 days. Reheat before serving.