Protein Upgrade | Korean-Inspired ORGANIC Ground Beef Zucchini Boats with Honey-Sesame Drizzle
Smashed Cucumber Salad
Cooking time
20 minutes
Servings
2/4
Calories
660 /serving
Sail zucchini boats in an easterly direction. In a mind-expanding move, they get spiced with nori, ginger and lemongrass and roasted until barely softened (teachable moment: make a thin slice along the base to give them stability). Generously portioned ground beef—certified organic, so it’s better for you and the environment—browned in sesame oil is a paleo-forward filling to load in, while the sauce explodes with an abundance of tahini, honey and extra sesame seeds. Smash up a cucumber salad for a refreshing side.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 15ml Minced garlic
- 3 Cucumbers
- 3 Green zucchini
- 30ml Apple cider vinegar
- 15ml Toasted sesame oil
- 15ml Tahini
- 7g Honey
- 9g Black & white sesame seeds
- 9g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Sesame, Sulphites
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
48 g
Saturated Fat
13 g
Sodium
360 mg
Total Carb
21 g
Sugars
9 g
Protein
38 g
Fibre
5 g
Preparation
Roast the zucchini boats
Preheat the oven to 450°F. Halve the zucchini lengthwise; make a thin slice lengthwise on the bottoms to stabilize. Scoop out the flesh; roughly chop the flesh. On a lined sheet pan, toss the zucchini halves with a drizzle of oil, ⅓ of the spices and S&P. Arrange, hollow-sides up, and roast, 14 to 16 min., until tender.
Make the filling
Meanwhile, in a large pan, heat ½ the sesame oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the beef* and zucchini flesh; season with the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Make the smashed cucumber salad
Meanwhile, halve the cucumbers lengthwise; using the side of your knife, gently smash the halves until slightly flattened. Cut into large chunks. In a large bowl, combine the cucumbers, ½ the vinegar, ½ the sesame seeds, the remaining sesame oil and S&P.
Make the sauce
In a medium bowl, combine the tahini, honey, remaining vinegar and sesame seeds, 2 tbsp water (double for 4 portions) and S&P.
Plate your dish
Divide the zucchini boats between your plates. Stuff with the filling. Top with the smashed cucumber salad. Drizzle with the sauce. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
