Lunch: Greek-Style Stuffed Zucchini with Tomatoes

This easy and healthy dinner for two is ready fast, in just over 30 minutes. Season lean ground beef with Greek spices, and use it to stuff zucchini halves. Zucchini is best and most abundant in late spring and summer.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Greek-Style Stuffed Zucchini with Tomatoes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 c. water
1/2 c. bulgur
2 large zucchini
3 tsp. olive oil
1 medium oinion
1 clove garlic
.13 tsp. crushed red pepper
1/2 lb. 90% lean ground beef
1 tsp. ground coriander
1 tsp. ground cumin
1/4 tsp. ground cinnamon
salt
Pepper
1/4 c. fresh mint leaves
1 pt. grape tomatoes

Instructions

Arrange oven rack 6 inches from broiler heat source. Preheat broiler. Line 18 inch by 12 inch jelly-roll pan or broiler rack set on broiler pan with foil.
In microwave-safe medium bowl, combine water and bulgur. Microwave, uncovered, on High 5 to 7 minutes or until bulgur is tender and liquid is absorbed.
Meanwhile, trim zucchini and halve each lengthwise. With spoon or melon baller, scoop out seeds and some pulp from zucchini halves, leaving 1/4-inch-thick shell. On microwave-safe plate, place zucchini cut side up in single layer and cover with waxed paper. Microwave zucchini on High 4 to 5 minutes or until very tender.
In 12-inch skillet, heat 2 teaspoons oil on medium-high until hot. Add onion and cook 3 minutes or until softened, stirring occasionally. Stir in garlic and red pepper and cook 1 minute longer or until fragrant. Add beef and cook 3 to 4 minutes or until no longer pink, stirring and breaking up with side of spoon. Stir in coriander, cumin, cinnamon, and 1/2 teaspoon salt. Remove from heat. Stir in bulgur and half of mint.
On prepared pan, toss tomatoes, 1/8 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 teaspoon oil. Arrange zucchini halves, cut sides up, around tomatoes. Mound 3/4 cup beef filling in each zucchini half, packing tightly.
Broil zucchini and tomatoes 5 minutes or until beef browns and tomatoes begin to burst. Place zucchini and tomatoes on platter; sprinkle with remaining mint.

Add a review for Greek-Style Stuffed Zucchini with Tomatoes