BBQ Greek Beef Stuffed Zucchini Boats
with Minty Grilled Pepper Salad
Cooking time
30 minutes
Servings
2/4
Calories
580 /serving
Bold colours brighten a Greek-styled keto supper. While the zucchini get their char-marks from the grill, you’ll be cooking up a protein-laden filling with lots of tangy, garlicky ground beef. On top of each boat goes a colourful salad of grilled sweet pepper and fresh mint, followed by a dollop of creamy tzatz.
We will send you:
- 340g Canadian-raised lean ground beef (high-protein serving)
- 15ml Minced garlic
- 14g Mint
- 3 Green zucchini
- 1 Sweet pepper
- 30ml Red wine vinegar
- 60g Garlic-cucumber yogurt (tzatziki)
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard, Sulphites
You will need:
Oil
BBQ
Salt & pepper (S&P)
Large pan
Total Fat
39 g
Saturated Fat
12 g
Sodium
610 mg
Total Carb
19 g
Sugars
11 g
Protein
39 g
Fibre
4 g
Preparation
Grill the zucchini boats
Heat the BBQ on high, making sure to oil the grill first. Halve the zucchini lengthwise; make a thin slice lengthwise on the bottoms to stabilize. Scoop out the flesh; roughly chop the flesh. In a large bowl, combine the zucchini boats, a drizzle of oil and ½ the spices. Add the zucchini boats to the BBQ and grill, 3 to 4 min. per side, until softened. Transfer to a plate.
Cook the beef
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the beef*, zucchini flesh and ½ the garlic; season with the remaining spices and S&P. Cook, breaking up the meat, adding ⅓ of the vinegar halfway, 4 to 6 min., until cooked through.
Grill the sweet pepper
Meanwhile, halve, core and quarter the sweet pepper lengthwise. In a medium bowl, combine the sweet pepper, a drizzle of oil and S&P. Add to the BBQ and grill, 2 to 3 min. per side, until browned and softened. Transfer to a cutting board and small-dice. Reserve the bowl.
Make the salad
Pick the mint leaves off the stems; roughly chop the leaves. In the reserved bowl, combine the sweet pepper, mint, remaining vinegar and garlic, a drizzle of oil and S&P.
Plate your dish
Divide the zucchini boats between your plates. Stuff with the beef. Top with the salad. Dollop the tzatziki over top. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
