Stuffed Zucchini with Yogurt Sauce

Shopping list

• 6 pieces small green zucchinis

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• 500 g ground beef

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• 4 cloves garlic — 3 minced + 1 crushed

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• 5 tbsp fresh mint — 3 chopped for stuffing + 2 chopped for sauce

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• 1 tsp paprika

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• 0.5 tsp cumin

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• Salt — to taste

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• pepper — to taste

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• olive oil — for cooking and finishing

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• 500 g yogurt

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• 0.5 pieces lemon — juice of

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• date honey (silan) — for finishing

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• chili oil — for finishing

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• flaky salt — for finishing

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Step by step

1. 1

   Cut the zucchinis in half lengthwise. Using a spoon, scoop out some of the flesh from the center to create a cavity for the filling, leaving enough zucchini around the edges so they hold their shape.

2. 2

   In a bowl, combine the ground beef, garlic, mint, paprika, cumin, salt, and pepper. Mix until evenly combined.

3. 3

   Fill each zucchini half generously with the meat mixture, pressing it in gently.

4. 4

   Heat a generous drizzle of olive oil in a large pan over medium heat. Place the stuffed zucchinis meat-side down and cook for 3– 4 minutes until the meat develops a deep golden crust.

5. 5

   Carefully flip the zucchinis and cook on the zucchini side for another 2– 3 minutes. Add a splash of water to the pan, cover with a lid, and cook for 8– 10 minutes until the meat is fully cooked and the zucchini is tender but still has a little bite.

6. 6

   For the sauce, combine the yogurt, garlic, mint, lemon juice, and salt in a small saucepan and warm gently over low heat. Do not let it boil.

7. 7

   Spread the warm yogurt sauce onto a serving plate. Arrange the stuffed zucchinis on top. Finish with a drizzle of date honey, chili oil, and olive oil, then sprinkle with a little flaky salt and extra mint if desired.