About 45 minutes
Greek Spiced Beef Stuffed Zucchini with Tzatziki Salad
- 1 lb ground beef
- Zest of 1 lemon
- Juice of ½ lemon
- 1 tsp salt
- 10 cracks fresh black pepper
- 1 tsp garlic granules
- ½ tsp basil
- ¼ tsp oregano
- ¼ tsp marjoram
- ¼ tsp thyme
- ¼ tsp cinnamon
- ½ c green onions, chopped
- 2 medium zucchini
- ½ lb grated mozzarella cheese
- ½ English Cucumber, cubed
- 1 c cherry tomatoes, quartered
- ½ small onion, thinly sliced
- 2 c mixed salad greens
- 1/2 c plain yogurt
- 1/4 English cucumber, grated
- Juice of 1/2 lemon
- 1 clove garlic, minced
- heaping 1/2 tsp dill
- Pinch of salt & pepper to taste
Step by Step Instructions
Trim ends from Zucchini and par-boil on a hard boil for 10 min, until they begin to soften – but don’t cook them through!
While the zucchini are par boiling prepare the stuffing. Place all stuffing ingredients into a heavy skillet over medium heat and sauté until the beef is browned. Remove the pan from the heat and set it on an angle, pushing the beef to the high side of the pan so that any excess fat can drain away. Once the fat has drained remove the beef to a bowl and set aside.
When zucchini are finished par-boiling use tongs to remove them from boiling water to a cold water bath to cool them down. When the zucchini are cool enough to handle cut them in half length wise and scoop out the seedy pulp from inside with a spoon and toss it into the compost. Set zucchini on a clean kitchen towel cut side down to help them release a little more water.
Set the oven to 375°.
Line a baking sheet with parchment paper and place the zucchini on the sheet, hollow side up. Grab a hand full of grated mozzarella (about one third) and add it to the bowl with the beef and mix well then spoon the stuffing into the hollowed zucchini. Use it all – there is plenty, so just pile it up!
While the zucchini are in the oven prepare the Tzatziki dressing and the salad.
Place all dressing ingredients into a small bowl and mix well. Taste and correct seasoning to your liking, then set aside.
Share the salad greens over 4 plates and scatter the tomatoes, cucumber and onion over top of each salad.
When the zucchini are done serve a stuffed zucchini to each plate. There will be plenty of spill-over of cheese and stuffing on the pan – it’s the best part, so scoop it over the zucchini.
Dress each salad with a generous amount of Tzatziki dressing, then sit down and enjoy the amazing flavors of the delightful meal you have created!
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