A light and flavorful twist on a classic. Zucchini halves are filled with herbed minced beef, baked with a touch of mozzarella, and served with a cool, tangy Greek yogurt sauce.
*Das Bild dient nur zur Veranschaulichung und kann vom tatsächlichen Rezept abweichen (KI-generiert).*
Zutaten
- 300g lean minced beef
- 2 medium zucchini (approx. 500g)
- 150g Greek yogurt
- 50g mozzarella cheese, grated
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tbsp fresh dill, chopped
- Juice of 1/2 lemon
- Salt and black pepper to taste
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Anleitung
- 1.Preheat your oven to 200°C (180°C fan). Cut the zucchini in half lengthwise and use a spoon to scoop out the flesh, leaving a 1cm border to create 'boats'. Chop the scooped-out flesh and set aside.
- 2.Heat the olive oil in a pan over medium heat. Sauté the chopped onion and garlic for 3-4 minutes until softened.
- 3.Add the minced beef to the pan, breaking it up with a spoon. Cook until browned. Add the chopped zucchini flesh, oregano, salt, and pepper. Cook for another 5 minutes until the zucchini has softened.
- 4.Place the zucchini boats in a baking dish. Spoon the beef mixture evenly into each boat.
- 5.Sprinkle the grated mozzarella over the top of the filled zucchini.
- 6.Bake for 20-25 minutes, or until the zucchini boats are tender and the cheese is melted and golden.
- 7.While the zucchini bakes, prepare the sauce by mixing the Greek yogurt, chopped dill, lemon juice, and a pinch of salt in a small bowl.
- 8.Serve the hot zucchini boats immediately with the cool yogurt sauce on the side.
Nährwertinformationen
Warum dieses Rezept
This recipe is a healthy, high-protein meal, pairing lean beef with nutrient-rich zucchini for fiber and vitamins. The Greek yogurt sauce adds probiotics and calcium, creating a balanced and satisfying dish without excessive carbs or unhealthy fats.
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