Lebanese Gluten-Free Stuffed Zucchini Boats with Mint and Pine Nut Sauce

Allergens

Gluten - Dairy (Feta cheese) - Nuts (Pine nuts)

Ingredients

• 2 large zucchini
• 1 cup cooked rice
• 1 lb ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup pine nuts, toasted
• 1/2 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 350°F (180°C).
2. Slice the zucchini in half lengthwise and use a spoon to scoop out the flesh, leaving a boat shape.
3. In a pan over medium heat, cook the ground beef with onion and garlic until browned, then season with salt and pepper.
4. Stir in cooked rice and half of the mint leaves.
5. Fill each zucchini boat with the meat mixture, then place them on a baking sheet lined with parchment paper.
6. Bake for 20 minutes or until the zucchini is tender.
7. In a food processor, blend together pine nuts, remaining mint leaves, and olive oil to create a sauce. Season with salt and pepper.
8. Drizzle the sauce over the cooked zucchini boats, then top with cherry tomatoes and crumbled feta cheese.
9. Serve immediately, garnished with additional fresh mint leaves if desired.

Chef’s Insight

To prevent the zucchini from becoming too watery, remove excess moisture by salting it before baking.

Notes

Serve with a side of Lebanese bread or quinoa for a complete meal.