Stuffed Zucchini Boats with Garlic Sauce
User Reviews
5
-
Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6
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Calories
487 kcal
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Course
Main Course
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Cuisine
Mediterranean
Stuffed Zucchini Boats with Garlic Sauce
Description
Stuffed Zucchini Boats with Garlic Sauce combines tender zucchini halves hollowed out and filled with a cooked mixture of ground beef, rice, diced onion, carrots, tomato, and herbs. The filling is cooked in stages to develop flavor and softened textures before baking the assembled boats. The recipe relies on common spices like ground cumin and oregano to enhance the savory meat and vegetable filling.
The garlic sauce brings freshness and a creamy texture by mixing yogurt and mayonnaise with minced garlic and fresh dill. This chilled sauce contrasts with the warm zucchini and filling, adding brightness to each bite.
This dish works well as a main course for a family meal, offering a balance of protein, vegetables, and grains all in one. It is suitable for those looking to enjoy a flavorful baked entrée without heavy sauces or breading.
The recipe notes suggest that the garlic sauce can be stored in the refrigerator for up to five days. It also mentions using a melon baller to remove the zucchini centers and notes that different rice varieties can be substituted depending on preference.
Ingredients
- 3 zucchini
- ½ lb ground beef
- 1 onion finely diced, medium
- 2 carrot sliced in small quarts
- 1 tomato finely diced
- ½ cup rice dry
- cumin to taste
- oregano to taste
- salt freshly ground pepper
- black pepper freshly ground pepper
Garlic Sauce
- 1 ½ cup yogurt
- 1 cup mayonnaise
- 10 garlic minced (start with 5 cloves and up the amount according to your own taste, cloves
- 1 teaspoon salt or to taste
- 1 Tablespoon dill fresh, chopped
Instructions
- Cook rice according to package instructions.
- Half zucchini in half lengthwise. Remove the middle of each zucchini boat and place it in a bowl.
- Preheat oven to 400 F.
- Brown meat in a large skillet for about 5 minutes until done. Season meat with salt, freshly ground black pepper, oregano, and cumin. Transfer to a plate.
- Heat 1 Tbsp oil in the same skillet. Add chopped onion, season with salt and cook until translucent. To the same skillet add chopped carrots, season with salt and cook until carrots are tender (about 3-4 minutes). Add 3/4 of the zucchini mixture and finely diced tomato. Season again with salt, freshly ground black pepper and oregano. Cook until vegetables are tender and flavors are well incorporated (about 2-3 minutes).
- Add ground beef and cooked rice to the skillet and mix everything.
- Season zucchini boats inside with salt and freshly ground black pepper.
- Fill zucchini boats with vegetable beef rice mixture and place them on a large baking sheet. Add water to the baking sheet (about 1/2 inch). This helps keep the zucchini boats tender and moist. Bake at 400 F for about 40 minutes.
- While the zucchini boats are baking, prepare the yogurt garlic sauce.
- Just before serving, top stuffed zucchini boats with the garlic sauce. It's so delicious!
Garlic Sauce
- In a medium mixing bowl, whisk Greek yogurt, mayo, minced garlic, and salt. Finally, add chopped dill and stir well. You can adjust the ingredients according to your liking, Add less or more mayo or garlic according to your taste.
Notes
- Use a melon baller or teaspoon to hollow out zucchini for filling.
- The yogurt garlic sauce can be stored covered in the refrigerator for about five days.
- This recipe works well with white, brown, or wild rice depending on your choice.
- Nutritional info provided does not include the garlic sauce components.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Serving | 201g | |
| Calories | 487kcal | 24% |
| Carbohydrates | 25g | 8% |
| Protein | 12g | 24% |
| Fat | 38g | 58% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 50mg | 17% |
| Sodium | 703mg | 29% |
| Potassium | 638mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 3849IU | 77% |
| Vitamin C | 25mg | 28% |
| Calcium | 126mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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