Stuffed Zucchini with Meat and Yogurt Sauce (Mahkshi)

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Lean turkey reduces fat while ground chicken is often more affordable.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers a creamier texture with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is budget-friendly.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa adds protein, while bulgur is often less expensive.

Preheat the oven to 375°F (190°C).

Slice the zucchinis in half lengthwise and scoop out the insides to create boats.

Heat cooking oil in a skillet over medium heat until shimmering.

Sauté chopped onion and garlic until translucent, about 3-4 minutes.

Add ground beef to the skillet and cook until browned, stirring occasionally, about 5-7 minutes.

Stir in rice (if using), allspice, cardamom, and pine nuts, mixing well to combine.

Remove from heat and let the filling cool slightly before stuffing the zucchinis.

Fill each zucchini boat with the meat mixture, pressing down gently.

Place stuffed zucchinis in a baking dish and drizzle with additional cooking oil.

Cover the dish with foil and bake for 25-30 minutes until the zucchinis are tender.

While baking, mix yogurt with fresh squeezed lemon, corn starch, and water in a bowl.

Remove the foil and bake for an additional 10 minutes to brown the tops.

Serve the stuffed zucchinis warm, drizzled with the yogurt sauce.

Cooking Techniques

Equipment Needed

Spice Level: