greek stuffed zucchinis ("Papoutsakia")
Prep: 5min | Cooking: 50min
2 large zucchinis
olive oil, salt, pepper
150g ground turkey or beef
1/2 tsp paprika
1/2 tsp oregano
4 cherry tomatoes or 1 small tomato, diced
50g feta, crumbled
25ml milk or cream
1/4 cup breadcrumbs, plus 1 tsp
1/2 tsp spearmint
Heat oven to 200°C. Cut zucchinis lengthways in half, and spoon out the flesh, leaving roughly 1/2 - 1cm of the zucchini halves. Place them in a baking dish and drizzle with olive. Season with salt (ca. 1 tsp) and pepper. Cook in oven for 25 min.
Meanwhile, heat a little olive oil in a pan, and fry the ground meat of choice until browned, ca. 5 min. Season with paprika, oregano, and season to taste with salt and pepper. Set aside.
In a bowl whisk the egg and milk, then add the tomatoes, feta, ground meat, breadcrumbs (reserving the extra 1 tsp), spearmint, salt (ca. 1/2 tsp) and pepper.
Add the filling to the zucchinis, and sprinkle the reserved breadcrumbs on top.
Return to oven for 20 min.