Here's a delicious low-carb recipe you can try at home - Mediterranean Zucchini Boats! These flavorful boats will surely surprise your family during dinner.
Ingredients:
3 medium Zucchini
1 lb ground Beef
2 Garlic cloves, finely chopped
1 tsp dried Oregano
1 tsp dried Thyme
1 tsp Paprika
2 tbsp fresh Parsley, chopped
2 tbsp Olive oil
1/2 pint cherry Tomatoes, halved
3 tbsp Feta cheese, for garnishing
1 tbsp Pine nuts, for garnishing
Salt and pepper to taste
Directions:
Heat 1 tbsp olive oil in a pan over medium-high heat and cook the ground beef. Crumble the beef as you go along. Stir in salt, pepper, chopped garlic, oregano, thyme, and paprika. Cook until beef is fully cooked. Remove from heat. Once cooled stir in cherry tomato halves and parsley.
Cut the zucchini into halves, lengthwise. Brush olive oil on both sides and season with salt and pepper. Place them flesh side down on a lightly oiled griddle or cast iron skillet over medium-high heat. Cook for 3-5 minutes until soft. Turn the zucchini halves over and cook for an additional 3-5 minutes.
Plate them out and let them cool. Once ready to handle, with the help of a spoon, scoop out the flesh to hollow out the zucchini to create the boats. Stir this zucchini flesh into the meat mixture.
Arrange the boats onto a serving platter. Fill the prepared stuffing generously into each boat. Garnish with feta cheese, pine nuts, and parsley.
At nine years old, Ben Gaffney asked if he could work alongside his father, a chef, at Congress Rotisserie in New Haven. The elder Gaffney put the boy to work washing dishes for two years, in the hope that it would discourage his interest in the restaurant business.
But a calling is a calling. Ben Gaffney has spent his life since then pursuing the wonders of food, bringing Middlefield along for the ride as chef at Lyman Orchards since 2017.
