Protein Upgrade | Middle Eastern ORGANIC Beef Zucchini Boats
with Tahini & Almond-Pepper Salad
Cooking time
25 minutes
Servings
2/4
Calories
690 /serving
The textures don’t stop, won’t stop unloading from these paleo zucchini boats. Middle Eastern cuisine is the inspiration, from the smooth lemon-tahini drizzle to the toasted almond and sweet pepper salad, spilling over a generous organic ground beef filling browned with garlicky sumac.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 1 Lemon
- 1 Sweet pepper
- 3 Heirloom zucchini
- 25g Almonds
- 12g Beef demi-glace
- 30ml Tahini
- 10g Sumac & Garlic spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, citric acid, sumac, garlic)
Contains: Almonds • Mustard • Sesame
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
49 g
Saturated Fat
13 g
Sodium
1000 mg
Total Carb
25 g
Sugars
11 g
Protein
42 g
Fibre
7 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 and S&P.
- Arrange, hollow-sides up, and roast, 14 to 16 min., until softened.
Toast the almonds
- Meanwhile, heat a large, dry pan on medium.
- Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a bowl and reserve the pan.
Make the filling
- In the same pan, heat a drizzle of oil on medium-high.
- Add the zucchini flesh and beef*; season with the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
- Add the demi-glace, ¼ cup water (double for 4 portions) and S&P.
- Cook, stirring often, 1 to 2 min., until the beef is coated.
Make the almond-pepper salad
- Meanwhile, halve, core and small-dice the sweet pepper.
- Quarter the lemon.
- In a medium bowl, combine the sweet pepper, almonds, juice of ½ the lemon wedges, a drizzle of oil and S&P.
Make the tahini drizzle & serve
- In a small bowl, combine the tahini, juice from the remaining lemon wedges, 1 tbsp water (double for 4 portions) and S&P.
- Divide the zucchini boats between your plates.
- Stuff with the filling.
- Top with the almond-pepper salad.
- Spoon the tahini drizzle over. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
