My last trip to Greece inspired me to create this easy, healthy recipe made with Fontaine Family’s ground veal. This recipe for Greek zucchini boats surprises and delights by its simplicity, its “wow” factor, and its exotic flavours. It’s perfect for entertaining friends or family, as a starter or even a main dish.
Greek Stuffed Zucchini
Ground Lean Meats
Ground Lean Beef, Ground Lean Veal
20 min
Preparation
20 min
Cooking
4
Portions
Ingredients
- 1 package of Fontaine Family lean ground veal or beef (454 g)
- 15 ml (1 tbsp) oil
- 1 onion, finely diced
- 125 ml (1/2 cup) red pepper, finely diced
- 2 cloves of garlic, minced
- Juice of 1/2 lemon
- 15 ml (1 tbsp0 oregano, chopped
- 5 ml (1 tsp) thyme, chopped
- 2.5 ml (1/2 tsp) ground cinnamon
- 125 ml (1/2 cup) crumbled feta cheese
- 45 ml (3 tbsp) Kalamata olives, chopped
- Ground pepper (to taste)
- 4 green zucchini, halved lengthwise
- 250 ml (1 cup) cherry tomatoes, cut in 4
- 30 ml (2 tbsp) olive oil
Preparation
- Preheat oven to 350’F.
- In a skillet over high heat, add 1 tbsp of oil and soften the onion with the diced pepper for 2 minutes.
- Add the garlic and continue cooking for 1 minute.
- Add the Fontaine Family ground veal (or beef) and break it up into small pieces with a wooden spoon. Continue cooking for 5 minutes.
- Add the lemon juice, oregano, thyme, cinnamon and mix well.
- Add the feta cheese and olives, season with pepper and set aside.
- Cut zucchini lengthwise and with a small spoon, scoop out the flesh of the zucchini.
- Line a baking sheet with parchment paper and place zucchini on it.
- Fill zucchini with the veal mixture.
- Bake in the oven for 10 minutes.
- Top zucchini with a few pieces of tomato and drizzle with olive oil.