Savory Beef and Herb-Stuffed Zucchini Boats with Garlic Yogurt Drizzle
These savory beef and herb-stuffed zucchini boats are a budget-friendly delight that packs a punch of flavor. The combination of seasoned ground beef, fresh herbs, and a creamy garlic yogurt drizzle makes this dish both satisfying and unique. Perfect for a weeknight dinner or a casual gathering, these zucchini boats are sure to impress without breaking the bank!
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Preheat your oven to 375°F. Cut the zucchinis in half lengthwise and scoop out the seeds to create boats.
In a skillet over medium heat, add 1 tablespoon of olive oil and sauté 1 diced onion until translucent, about 5 minutes.
Add 1 pound of ground beef to the skillet and cook until browned, breaking it apart with a spatula, about 7-10 minutes.
Stir in 2 cloves of minced garlic, 1 teaspoon of dried oregano, 1 teaspoon of smoked paprika, and salt and pepper to taste, cooking for an additional 2 minutes.
Remove the skillet from heat and mix in 1/2 cup of chopped fresh parsley and 1/4 cup of grated Parmesan cheese.
Spoon the beef mixture into the hollowed zucchini halves, packing it in tightly. Place the stuffed zucchinis on a baking sheet lined with parchment paper.
Bake in the preheated oven for 25-30 minutes, until the zucchinis are tender and the tops are golden.
While the zucchinis are baking, prepare the garlic yogurt drizzle by mixing 1 cup of plain Greek yogurt, 1 tablespoon of lemon juice, 1 clove of minced garlic, and a pinch of salt in a bowl.
Once the zucchinis are done, remove them from the oven and let them cool for a few minutes. Drizzle the garlic yogurt sauce over the stuffed zucchinis before serving.
Enjoy your flavorful and budget-friendly meal!
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