Stuffed Zucchini

Middle Eastern Entrée
45 min.
4 Servings
Print this page
Sail smoothly through your mealtime with these delicious, baked Middle Eastern-style stuffed zucchini boats served with savory couscous.

Ingredients:

  • ½ cup Gaea pitted Greek green olives
  • ½ cup Sun Maid natural California raisins
  • 1 pkg. (0.75 oz.) Nature’s Basket dill
  • 4 zucchini
  • ½ cup Fisher Natural sliced almonds
  • 1 lb. Giant Eagle lean ground beef
  • ½ cup Giant Eagle whole milk
  • 3 tsp. kosher salt, divided
  • 1 tsp. ground black pepper, divided
  • 1 can (28 oz.) Giant Eagle crushed tomatoes
  • 2 Tbsp. + 2 tsp. Market District extra virgin olive oil, divided
  • 2 cups Osem couscous

Directions:

  Prep Time: 15 min. • Cook Time: 30 min.

Preheat oven to 425°F. Chop the olives, raisins and dill separately and set aside.

Cut the zucchini in half lengthwise; peel the bottom of each half with a vegetable peeler so it lays flat. Place on a sheet pan with the peels and almonds next to them. Roast for about 5 minutes, then stir and toast another 5 minutes or until the almonds are light brown.

Remove from the oven and set almonds aside. Increase oven temperature to 450°F. Once zucchini is cool enough to handle, scoop out the seedy center. Combine this with the roasted peels and chop.

Combine the chopped zucchini with the ground beef, raisins, chopped olives, ½ cup cold milk and half the chopped dill. Season with 1 teaspoon of salt and ½ teaspoon of pepper. Pour the chopped tomatoes into a baking dish and add 22 tablespoons of olive oil, 1 teaspoon of salt and ½ teaspoon of pepper. Stir to combine. Stuff the zucchini halves with the ground beef mixture, then place on top of the tomato mixture. Bake for about 15 minutes or until light brown on top and cooked through. For food safety, cook ground beef to an internal temperature of 160°F.

While the zucchini is baking, make the couscous: measure 2 cups of dry couscous into a bowl. Measure 2 cups water, 2 teaspoons of olive oil and 1 teaspoon of salt into a small saucepan and bring to a boil. Once boiling, pour over the couscous, give it a stir, and cover with a plate or plastic wrap. Let sit until couscous is tender, about 10 minutes. Stir in the remaining dill and the toasted almonds.

Serve the stuffed zucchini with the couscous on the side.

DISCLAIMER:
Recipe categorization, including tags that indicate that a recipe is free of an allergen, are based on the product(s) indicated in the recipe’s ingredient listing. If other ingredient(s) are used, Giant Eagle cannot guarantee that the recipe categorization indicated is applicable. Actual product packaging and materials may contain additional and/or different ingredient, allergen, nutritional or proper usage information than the information displayed on our website. Always read labels, warnings and directions prior to using or consuming a product. If you have questions or require more information about an ingredient, contact the manufacturer directly. Content on this website is for general reference purposes only and is not intended to substitute for advice given by a physician, pharmacist or other licensed health care professional. The information presented on this website should not be used for self-diagnosis or for treating a health problem.