Ingredients with Measurements:
- 4 medium-sized zucchinis
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup chopped parsley
- 1/4 cup chopped onion
- 1/4 cup chopped mint
- 2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp cinnamon
- 1/4 tsp allspice
- 1/4 cup olive oil
- 1/4 cup tomato paste
- 1/4 cup water
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
- Cutting board
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the zucchinis in half lengthwise and scoop out the seeds and flesh with a spoon to create a hollow "boat."
3. In a mixing bowl, combine the ground beef, breadcrumbs, parsley, onion, mint, garlic, egg, salt, black pepper, cumin, paprika, cinnamon, and allspice. Mix well.
4. Stuff the beef mixture into the hollowed-out zucchini boats, pressing it down firmly.
5. Place the stuffed zucchini boats in a baking dish.
6. In a small bowl, whisk together the olive oil, tomato paste, and water. Pour the mixture over the stuffed zucchini boats.
7. Cover the baking dish with foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 10-15 minutes, or until the beef is cooked through and the zucchini is tender.
9. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat oven to 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 25g
- Carbohydrates: 14g
- Protein: 30g
- Fiber: 3g
- Sugar: 6g
Substitutions for ingredients:
- Ground beef can be substituted with ground lamb or ground turkey.
- Breadcrumbs can be substituted with almond flour or coconut flour.
- Parsley and mint can be substituted with cilantro or basil.
- Tomato paste can be substituted with tomato sauce or diced tomatoes.
Variations:
- Add chopped bell peppers or mushrooms to the beef mixture for added flavor and nutrition.
- Top the stuffed zucchini boats with shredded cheese before baking for a cheesy twist.
- Use different spices and herbs to create a unique flavor profile.
Tips and tricks:
- Make sure to press the beef mixture firmly into the zucchini boats to prevent it from falling out during baking.
- Use a spoon or melon baller to scoop out the zucchini flesh for easy and precise hollowing.
- Leftover stuffed zucchini boats can be stored in the fridge for up to 3 days.
Storage instructions:
- Leftover stuffed zucchini boats can be stored in the fridge for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed zucchini boats on a bed of greens for added color and nutrition.
- Top with a dollop of Greek yogurt or sour cream for added creaminess.
Garnishes:
- Chopped parsley or mint
- Lemon wedges
Pairings:
- Serve with a side of roasted vegetables or a green salad for a complete meal.
- Pair with a glass of red wine for a sophisticated touch.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Quinoa salad
Troubleshooting advice:
- If the beef mixture is too dry, add a splash of water or olive oil to moisten it.
- If the zucchini boats are too watery, sprinkle them with salt and let them sit for 10-15 minutes before stuffing to draw out excess moisture.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the fridge within 2 hours of cooking to prevent bacterial growth.
Food history:
- Kofta is a Middle Eastern and South Asian dish made of ground meat mixed with spices and herbs.
Flavor profiles:
- Savory, aromatic, and slightly spicy.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Middle Eastern