Greek Stuffed Zucchini Boats

Instructions

1. Step 1

   Heat the oven to 190°C. Coat the baking dish with 1 tbsp (15 ml) olive oil.

   Ingredients used: 15.0 ml Olive Oil

   Cookware: baking dish

2. Step 2

   Halve the zucchini lengthwise. Scoop out the centers, leaving sturdy shells; chop the removed flesh. Arrange the shells in the baking dish, brush with 1 tbsp (15 ml) olive oil, and season with ⅜ tsp (2 gr) salt.

   Ingredients used: 15.0 ml Olive Oil, 2.0 gr Salt, 4.0 piece Zucchini

   Cookware: baking dish, Chef Knife, cutting board, spoon

3. Step 3

   Heat the remaining 1 tbsp (15 ml) olive oil in the skillet over medium heat. Add the onion and cook until softened.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 1.0 piece Onion

   Cookware: large skillet, wooden spoon

4. Step 4

   Add the ground beef and garlic. Cook over medium heat, breaking up the beef, until browned and no visibly raw portions remain.

   Timer: 6 min (fixed)

   Ingredients used: 9.0 gr Garlic, 400.0 gr Ground Beef

   Cookware: large skillet, wooden spoon

5. Step 5

   Stir in the tomato paste, oregano, cinnamon, black pepper, and remaining ⅝ tsp (4 gr) salt. Cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 2.0 gr Dried Oregano, 0.5 gr Ground Cinnamon, 4.0 gr Salt, 30.0 gr Tomato Paste

   Cookware: large skillet, wooden spoon

6. Step 6

   Add the crushed tomato, rice, beef broth, and chopped zucchini flesh. Bring to a simmer, cover, reduce to low heat, and cook until the rice begins to soften.

   Timer: 12 min (fixed)

   Ingredients used: 180.0 ml Beef Broth, 90.0 gr Long Grain Rice, 400.0 gr Tomato

   Cookware: large skillet, wooden spoon

7. Step 7

   Remove the skillet from the heat. Stir the parsley, lemon juice, and 80 gr feta into the filling.

   Ingredients used: 80.0 gr Feta Cheese, 15.0 gr Flat-Leaf Parsley, 1.0 piece Lemon

   Cookware: large skillet, wooden spoon

8. Step 8

   Divide the filling among the zucchini shells and scatter the remaining 40 gr feta over the tops.

   Ingredients used: 40.0 gr Feta Cheese

   Cookware: baking dish, spoon

9. Step 9

   Bake until the zucchini is tender, the rice is fully cooked, and the center of the filling reaches at least 74°C. Rest briefly before serving.

   Timer: 30 min (fixed)

   Cookware: baking dish