Ingredients:

  • 4 medium zucchini (about 8 inches/20 cm long), halved lengthwise
  • 1 tbsp olive oil (plus extra for drizzling)
  • 1 small onion, finely chopped (about ½ cup / 115 g)
  • 2 cloves garlic, minced
  • 1 lb ground beef (or ground lamb for a more traditional flavour), (450 g)
  • 1/2 cup cooked rice (white or brown), (100 g)
  • 1/2 cup canned diced tomatoes, drained, (115 g)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1 tsp dried oregano
  • 1/2 tsp salt (plus more to taste)
  • 1/4 tsp black pepper (plus more to taste)
  • 4 oz feta cheese, crumbled (about 1 cup), (115 g)
  • Fresh lemon wedges, for serving (optional)

Instructions:

  1. Halve the zucchini lengthwise and carefully scoop out the flesh, leaving about a 1/4-inch (6 mm) border. Chop the scooped-out zucchini flesh and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  3. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Stir in the chopped zucchini flesh, cooked rice, diced tomatoes, parsley, mint, oregano, salt, and pepper. Cook for 5 minutes, stirring occasionally, until the zucchini is tender.
  5. Preheat oven to 375°F (190°C). Arrange the zucchini halves in a baking dish.
  6. Fill each zucchini half with the meat mixture, mounding it slightly.
  7. Sprinkle the crumbled feta cheese evenly over the Stuffed Zucchini with Meat and.
  8. Drizzle the zucchini boats with a little extra olive oil. Bake for 30-35 minutes, or until the zucchini is tender and the feta is golden brown and bubbly.