Beautiful round zucchini stuffed with a mixture of ground beef, bulgur and fresh herbs! The perfect summer meal!
Serves: 4-5 Preparation time: 30′ Cooks in: 1:10’Ready in: 1:40′
12 round zucchini
1 onion, quartered
1 bunch parsley, chopped
1/5 cup dill, chopped
1/5 cup marjoram, chopped
250gr ground beef
6 tbsp bulgur
6 large ripe tomatoes, grated
1/2 cup extra-virgin olive oil
4 large potatoes, peeled, in large chunks
4 tbsp marjoram, finely chopped
2 cups feta cheese, crumbled
a little sugar
salt, freshly ground black pepper
Preheat oven to 200C. Wash zucchini and slice the tops off, setting them aside. Using a spoon, scoop out the flesh. Season zucchini on the inside. Arrange in a baking dish with lid.
Dice 1 cup zucchini flesh and process in a food processor with the onion, parsley, dill and marjoram, 3 tbsp tomato sauce, a little sugar, salt and pepper and a little oil. Put in a bowl with beef, bulgur and extra salt and pepper.
Stuff zucchini with the mix (about 3/4) and cover with the “caps”. Season potatoes with salt and pepper and put in the dish.
Mix the remaining tomato sauce with a little water, olive oil, chopped marjoram and salt and pepper and pour over the stuffed vegetables. Cover dish with lid and bake for 1 hour. Uncover, add water if necessary and bake for another 10 minutes with no lid.
Turn off the oven, sprinkle with the feta cheese and let stand for 15 minutes before serving.
Photo Vangelis Paterakis – Food styling Antonia Kati