5 from 15 votes
Stuffed Zucchini Boats with Garlic Sauce
These Stuffed Zucchini Boats are filled with a savory mix of ground beef, rice, and vegetables, seasoned with cumin and oregano for depth. The soft zucchini halves hold the hearty filling baked until tender. The dish is complemented by a creamy garlic sauce made from yogurt, mayonnaise, fresh garlic, and dill, which adds tang and cooling balance to the warm spices.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
6
Calories:
487 kcal
Course:
Main Course
Cuisine:
Mediterranean
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 487
% 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.