Julia Busuttil Nishimura's Maltese Stuffed Zucchini | Chef Challenge: Maggie Beer’s Big Mission

ground meat

🥗Healthier: ground turkey

💰Cheaper: canned beans

Ground turkey reduces fat while beans provide protein.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthier fat option.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats are a healthier alternative with more fiber.

Scoop out the flesh of the zucchini and place it in a bowl with pork mince.

Chop the zucchini flesh finely.

Grate some cheese (about 100g) and chop some feta to add to the mixture.

Season the filling with mixed spice, salt, and pepper.

Crack an egg into the mixture to bind it together.

Add chopped parsley to the filling.

Peel potatoes and layer them in a baking dish with olive oil and onion.

Add fennel seeds to the potato layer.

Dissolve conservas in boiling water and pour it around the stuffed zucchini.

Sprinkle fresh breadcrumbs made from stale sourdough on top of the dish.

Drizzle with olive oil and season with pepper before placing in the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens