Beautiful round zucchini stuffed with a mixture of ground beef, bulgur and fresh herbs! The perfect summer meal!

Serves: 4-5 Preparation time: 30′ Cooks in: 1:10’Ready in: 1:40′

12 round zucchini
1 onion, quartered
1 bunch parsley, chopped
1/5 cup dill, chopped
1/5 cup marjoram, chopped
250gr ground beef
6 tbsp bulgur
6 large ripe tomatoes, grated
1/2 cup extra-virgin olive oil
4 large potatoes, peeled, in large chunks
4 tbsp marjoram, finely chopped
2 cups feta cheese, crumbled
a little sugar
salt, freshly ground black pepper

Step 1
Preheat oven to 200C. Wash zucchini and slice the tops off, setting them aside. Using a spoon, scoop out the flesh. Season zucchini on the inside. Arrange in a baking dish with lid.

Step 2
Dice 1 cup zucchini flesh and process in a food processor with the onion, parsley, dill and marjoram, 3 tbsp tomato sauce, a little sugar, salt and pepper and a little oil. Put in a bowl with beef, bulgur and extra salt and pepper.

Step 3
Stuff zucchini with the mix (about 3/4) and cover with the “caps”. Season potatoes with salt and pepper and put in the dish.

Step 4
Mix the remaining tomato sauce with a little water, olive oil, chopped marjoram and salt and pepper and pour over the stuffed vegetables. Cover dish with lid and bake for 1 hour. Uncover, add water if necessary and bake for another 10 minutes with no lid.

Step 5
Turn off the oven, sprinkle with the feta cheese and let stand for 15 minutes before serving.

Photo Vangelis Paterakis – Food styling Antonia Kati