Middle Eastern Stuffed Zucchini
with tahini sauce / pita and baba ganoush
These tender, roasted zucchini stuffed with fragrantly spiced beef are a great way to showcase Middle Eastern flavors (and get your fill of vegetables). Baba ganoush, a spread made from smoky eggplant, makes a great accompaniment when scooped up with slices of warm pita bread.
Smarts: Sumac is an earthy and somewhat sour spice that deepens the flavors of seasoned meats and vegetables. Look for it at specialty retailers or online.
Ingredients
- Thyme, dried - 1 tsp + 1/2 tsp
- Cumin, ground - 1 1/2 tsp
- Sumac (opt) - 1 tsp
- Salt - 3/4 tsp
- Black pepper - 1/2 tsp
- Coriander, dried - 1/2 tsp
- Paprika - 1/2 tsp
- Pine nuts - 2 Tbsp
- Shallots - 1 bulb , chopped
- Zucchini, medium - 4 , halved
- Parsley, fresh - 1/4 cup , chopped
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Garlic powder - 1/2 tsp
- Beef, ground - 1 lb
- Cheese, feta (opt) - 4 oz , crumbled
- Tahini - 2 Tbsp
- Oil, olive - 1 Tbsp
- Lemon juice - 1 Tbsp
- Honey - 1 tsp
- Bread, pita - 2 rounds (sub naan)
- Baba ganoush, store-bought - 6 oz (sub hummus)
Prep
-
Make spice mix - (If prepping right before cooking, get oven heating first.) Combine first portion of thyme, cumin, sumac (if using), salt, pepper, coriander, and paprika. Store in an airtight container. (Can be done up to 5 days ahead)
-
Toast pine nuts - Place pine nuts in a dry skillet set over medium-low heat. Saute until golden and fragrant, stirring frequently to prevent burning, ~5 minutes. Cool completely and store in an airtight container. (Can be done up to 5 days ahead)
-
Shallots - Prep as directed. (Can be done up to 5 days ahead)
-
Make tahini sauce - Stir together tahini, olive oil, lemon juice, and honey. Add warm water one tablespoon at a time until sauce is a pourable consistency. Taste and season with some salt. (Can be done up to 5 days ahead)
-
Zucchini - Slice in half lengthwise and then use a spoon to scoop out the center of each zucchini half, leaving ~1/2” / 1.25 cm thick shell on all sides. Chop the filling of the zucchini and reserve it in a separate container. Check out this video. (Can be done up to 3 days ahead)
-
Parsley - Prep as directed.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat oven to 400F / 204C.
-
Place zucchini halves on a sheet pan, cut-side facing up. Brush zucchini halves with first portion of cooking oil and season with second portion of thyme, garlic powder, and some salt and pepper.
-
Transfer zucchini to the oven and bake until zucchini halves are nearly tender, 10 to 12 minutes.
-
While zucchini halves are roasting, heat a large skillet with second portion of cooking oil over medium-high heat. Add shallots and the reserved chopped zucchini and saute until tender, 3 to 4 minutes.
-
Add beef and spice mix and saute until cooked through, 7 to 8 minutes, breaking apart the meat as it cooks. Remove from heat, fold in chopped parsley, and season to taste with some salt and pepper.
-
When zucchini is nearly tender, remove from oven and fill zucchini halves with beef (mound the filling over the tops if needed). Scatter feta crumbles (if using) over the tops.
-
Return pan to the oven and bake until zucchini is tender and everything is heated through, ~5 minutes more.
-
While zucchini finishes baking, warm pita bread according to package directions.
-
Drizzle zucchini boats with tahini sauce and top with pine nuts.
-
Serve zucchini boats with baba ganoush and pita bread on the side. Enjoy!
Reviews
Ratings
0 reviews