Cooking Greek stuffed zucchini to find comfort after a working day 👩‍🌾

ground meat

🥗Healthier: lean turkey or chicken

💰Cheaper: canned beans

Canned beans provide protein and are more economical.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and offers a cheesy flavor.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats are a healthier option and can be used as a binder.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree is fresher, while canned tomatoes are budget-friendly.

Preheat the oven to 375°F (190°C).

Slice the zucchini in half lengthwise and scoop out the seeds to create boats.

Heat olive oil in a skillet over medium heat and sauté chopped onion and garlic until fragrant, about 3-4 minutes.

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

Stir in tomato sauce, bread crumbs, and herbs; season with salt and black pepper.

Cook the mixture for another 3-4 minutes until well combined.

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

Sprinkle Parmesan cheese on top of the stuffed zucchini.

Place the stuffed zucchini in a baking dish and drizzle with olive oil.

Cover the dish with foil and bake for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes until the zucchini is tender and the top is golden.

Let cool slightly before serving.

Cooking Techniques

Spice Level:

Allergens