Stuffed Zucchini with Spiced Pomegranate Beef and Tahini Drizzle

Zucchini boats are common and delicious, but how about adding an Arabian twist? 

This dish is Levantine-inspired, where they drizzle yoghurt on top instead of tahini.

While we’re all practicing social distancing at home, it’s the time to get creative in the kitchen! The mixture of the pomegranate molasses within the beef, combined with the nutty flavor of the tahini and the tanginess of the lemon, all merged together with the roasted zucchini that has a slight crunch, is so simple yet to die for! 

Ingredients:

• 3 large zucchini

• Olive oil

• 250g ground beef 

• 3 garlic cloves

• 2 tbsp pomegranate molasses 

• ½ tsp allspice

• ½ tsp cumin

• ½ tsp cinnamon 

• ½ tsp turmeric 

• Pinch of red chili 

• Sea salt, to taste 

• Chopped parsley leaves

  Tahini Drizzle:

• Zucchini stuffing, roasted

• 3 tbsp tahini

• 3 tbsp juiced lemon

• 1 garlic clove, minced

• Sea salt, to taste 

Directions:

1. Preheat oven to 200ºC (400ºF).

2. Slice the zucchinis in half and scoop the insides into a separate bowl.

3. Place the hollowed zucchinis on a baking tray along with the stuffing, drizzle with olive oil and salt and pepper.

4. Roast for 20-30 minutes.

5. In the meantime, chop onion and parsley and mince garlic.

6. In a bowl, add pomegranate molasses, ground mustard, cumin, cinnamon, turmeric, allspice, red chili, and salt to the ground beef.

7. Sauté onions until translucent.

8. Add ground beef and brown all over.

9. Add minced garlic, 100 ml of water, and simmer on low until the water evaporates.

10. Finish with chopped parsley.

    Prepare tahini drizzle:

11. Mince 1 garlic clove.

12. Chop up roasted zucchini stuffing.

13. Add 3 tablespoons of lemon juice and season with salt.

14. Mix in the tahini.

    Assembly:

15. Stuff the hollowed roasted zucchinis with the minced beef.

16. Top with tahini.

17. Garnish with chopped parsley.

Bon appétit!