Greek Stuffed Zucchini
Transport your taste buds straight to the Mediterranean with this delightful Greek Stuffed Zucchini recipe! Vibrant zucchini boats are filled with a savory combination of ground beef or lamb, fragrant herbs like parsley and dill, tender cooked rice, and tangy crumbled feta cheese, all brought together with a rich tomato blend. Baked in a flavorful broth for extra moisture and topped with golden perfection, this dish strikes the perfect balance between comfort food and elegant cuisine. With its wholesome ingredients, robust flavors, and easy-to-follow instructions, these stuffed zucchini boats are an ideal option for a healthy family dinner, a satisfying meal prep idea, or a crowd-pleasing side dish. Ready in just an hour, this gluten-free Mediterranean recipe will quickly become a flavorful favorite in your kitchen!
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Recipe Information
Ingredients
- 4 medium-sized zucchini
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 300 grams ground beef or ground lamb
- 1 cup cooked white rice
- 2 tablespoons tomato paste
- 400 grams crushed tomatoes
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 100 grams feta cheese, crumbled
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup chicken or vegetable stock
Instructions
Preheat your oven to 375°F (190°C).
Wash the zucchinis and slice them in half lengthwise. Using a spoon, scoop out the flesh to create hollowed-out zucchini boats. Reserve the scooped-out flesh and chop it finely.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
Add the ground beef (or lamb) to the skillet and cook until browned, breaking it up into smaller pieces with a wooden spoon, about 5 minutes.
Stir in the reserved chopped zucchini flesh, tomato paste, and crushed tomatoes. Cook for another 3 minutes, allowing the mixture to combine.
Add the cooked rice, parsley, dill, salt, and black pepper to the skillet. Mix well and cook for an additional 2 minutes. Remove from heat and let the mixture cool slightly.
Stir the crumbled feta cheese into the cooled mixture.
Place the hollowed-out zucchini halves into a baking dish. Spoon the filling into each zucchini boat, pressing gently to pack it in.
Pour the chicken or vegetable stock into the base of the baking dish to help keep the zucchinis moist during baking.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the zucchinis are tender and the tops are lightly browned.
Remove from the oven and let rest for a few minutes before serving. Garnish with additional parsley or dill if desired.
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 323 mg | 108% | |
| Sodium | 12417 mg | 540% | |
| Total Carbohydrate | 148.2 g | 54% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 77.1 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 809 mg | 62% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 4139 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
