Mediterranean Stuffed Zucchini Boats for a Quick Healthy Meal
Mediterranean Stuffed Zucchini Boats are a quick and healthy dinner option filled with vibrant flavors and nutritious ingredients.
Equipment
- - Skillet
- Griddle
- - Baking dish
Ingredients
For the Zucchini Boats
- 4 medium Zucchini The star of the dish; choose medium-sized for optimal stuffing.
- 2 tablespoons Olive Oil Adds richness and helps in grilling; avocado oil is a great substitute.
- to taste Salt Essential for enhancing flavors; adjust based on your taste preference.
- to taste Pepper Essential for enhancing flavors; adjust based on your taste preference.
For the Stuffing
- 1 pound Ground Beef Provides hearty texture; substitute with ground turkey or tofu for a lighter option.
- 3 cloves Garlic Fresh minced garlic infuses aromatic depth; garlic powder can work in a pinch.
- 1 teaspoon Oregano Key herb for those Mediterranean flavors; fresh herbs are ideal but dried will do.
- 1 teaspoon Thyme Key herb for those Mediterranean flavors; fresh herbs are ideal but dried will do.
- 1 teaspoon Paprika Introduces a subtle smokiness; cumin or chili powder can be alternatives for variation.
- 1 cup Cherry Tomatoes Bright acidity that balances the richness; you can substitute with regular tomatoes if needed.
- 1 cup Feta Cheese Adds a creamy tanginess; goat cheese or a dairy-free alternative can be used.
For the Toppings
- 1/4 cup Pine Nuts Provide a delightful crunch with a nutty flavor; walnuts or sunflower seeds can be used for nut-free diets.
- 2 tablespoons Parsley Freshly chopped for garnish, adding brightness and color; basil is a lovely alternative.
Instructions
Cooking Instructions
- In a skillet, brown the ground beef over medium heat, crumbling it as it cooks. Add salt, pepper, minced garlic, oregano, thyme, and paprika. Stir until the beef is no longer pink, about 5-7 minutes. Then toss in halved cherry tomatoes and chopped parsley, cooking for an additional 2 minutes.
- Halve the zucchinis lengthwise and lightly brush the cut sides with olive oil. Season with salt and pepper. Grill them flesh-side down on a medium-high griddle for about 3-5 minutes, until slightly softened. Flip and continue grilling for another 3-5 minutes.
- Once the zucchinis have cooled a bit, use a spoon to scoop out the flesh, leaving a sturdy 'boat' shape. Mix the scooped zucchini flesh into the beef mixture to enhance the stuffing.
- Place the hollowed zucchinis on a serving platter, generously fill each with the beef mixture, then top with crumbled feta cheese, pine nuts, and extra parsley for garnish.
- Preheat your oven to 375°F. If you prefer a baked version, fill the zucchinis without the cherry tomatoes and place them in a baking dish. Bake for 20-30 minutes until heated through and the tops are slightly golden.
Notes
Select medium-sized zucchinis that are firm and glossy. Avoid overfilling and ensure the ground beef reaches a minimum internal temperature of 160°F. Experiment with fillings as desired.