Mediterranean Zucchini Boats with Oregano Turkey, Tomato Rice, and Mint Yogurt Sauce

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Cut the zucchini lengthwise and, using a spoon, scoop out some of the flesh to form boats. Finely chop the scooped zucchini flesh and set aside. Place the zucchini on a baking tray, brush with 1 tbsp olive oil, season with a pinch of salt and pepper, and bake for 10 minutes.

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   2. Meanwhile, heat 1 tbsp olive oil in a large skillet over medium heat. Add the red onion and cook for 3 to 4 minutes until softened. Stir in the garlic and the chopped zucchini flesh, and cook 2 minutes more.

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   3. Add the ground turkey, dried oregano, ground cumin, half of the salt, and the black pepper. Cook for 6 to 8 minutes, breaking up the meat with a spoon, until the turkey is fully cooked.

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   4. Add the cherry tomatoes, tomato paste, and water. Cook for 3 minutes, stirring, until the tomatoes begin to soften and the mixture becomes juicy.

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   5. Remove the skillet from the heat and mix in the cooked rice, green olives, fresh parsley, lemon zest, 1 tbsp lemon juice, half of the feta cheese, and the toasted pine nuts. Adjust with the remaining salt if needed.

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   6. In a small bowl, mix the Greek yogurt with the fresh mint, the remaining 1 tbsp lemon juice, and 1 tbsp olive oil. Stir until smooth.

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   7. Fill the zucchini boats with the turkey and rice mixture. Scatter the remaining feta cheese over the top. Bake at 200 °C / 400 °F for 20 to 25 minutes, until the zucchini is tender and the tops are lightly golden.

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   8. Let rest for 5 minutes. Serve the boats hot with the mint yogurt sauce spooned over or on the side.