Description
Experience the vibrant flavors of Greece with these Greek Gyro Stuffed Zucchini Boats, filled with savory beef and fresh herbs. This healthy twist on traditional gyros is perfect for a weeknight dinner or a gathering with friends.
Ingredients
Scale
- 4 medium zucchinis
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 pound ground lamb (or beef for a lighter option)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cherry tomatoes, diced
- ¼ cup Kalamata olives, pitted and chopped
- ½ cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1 tablespoon fresh dill, chopped
- Juice of 1 lemon
- 1 cup Greek yogurt
- 1 medium cucumber, grated and excess moisture squeezed out
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- Juice of ½ lemon
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C). This ensures your zucchini boats will cook evenly and get beautifully tender.
- While the oven heats, wash the zucchinis and slice them in half lengthwise. Use a spoon to scoop out the center, creating a hollow boat. Leave about 1/4-inch of zucchini flesh to maintain structure. Set the scooped-out flesh aside for later.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until translucent and soft, stirring occasionally to avoid burning.
- Next, add the minced garlic and cook for 30 seconds until fragrant. Be careful not to let it brown, as this can create a bitter taste.
- Increase the heat to medium-high and add the ground lamb (or beef). Cook for about 5-7 minutes, breaking it up with a spatula until browned and no longer pink. Drain any excess fat if necessary.
- Add the reserved zucchini flesh, diced cherry tomatoes, chopped Kalamata olives, and all spices: oregano, cumin, coriander, smoked paprika, salt, and pepper. Stir well and cook for another 3-4 minutes until combined and heated through.
- Remove the skillet from heat, then fold in the crumbled feta, chopped parsley, mint, dill, and lemon juice. The mixture should be well combined, fragrant, and colorful.
- Drizzle the hollowed zucchinis with a bit of olive oil and sprinkle with salt and pepper. Place them cut-side up on a baking sheet lined with parchment paper for easy cleanup.
- Spoon the gyro filling generously into each zucchini boat, packing it slightly to ensure they are full. Use the back of a spoon to press it down gently.
- Bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender but still holding their shape. You’ll know they’re ready when they are slightly golden and a fork easily pierces the flesh.
- While the zucchini boats are baking, prepare the tzatziki sauce. In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil, dill, mint, lemon juice, and season with salt and pepper to taste. Mix until smooth and creamy.
- Once the zucchini boats are done, let them cool for a few minutes before serving. Drizzle with tzatziki sauce and garnish with extra herbs if desired. Enjoy your delicious Greek Gyro Stuffed Zucchini Boats!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 boat
- Calories: 350
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: To avoid soggy zucchini boats, be sure to scoop out enough flesh without compromising the structure. Using a cast-iron skillet can enhance the browning of your meat, adding extra flavor through the caramelization process.