Papoutsakia: Stuffed Zucchini Boats

Name: Papoutsakia: Stuffed Zucchini Boats
Prep time: 20 min
Cook time: 1 h 43 min
Total time: 2 h 3 min
Cuisine: Universal
Ingredients: 900 g Zucchini; 360 g Potatoes; 59.4 g Olive oil; Salt; Pepper; For the Meat Filling:; 110 g Onions; 59.4 g Olive oil; 16.0 g Garlic; 454 g Beef mince; 425 g Chopped tomatoes; 0.15 g Chilli flakes; 5.4 g Salt; 0.59 g Pepper; 1.0 g Oregano; 3.8 g Parsley; For the Béchamel Sauce:; 59.4 g Olive oil; 36.9 g All purpose flour; 516 g Milk; Salt; Pepper; 0.59 g Nutmeg; 120 g Eggs; 210 g Parmesan

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This delicious Greek dish is both healthy and easy to make. Zucchini halves are stuffed with a creamy mixture of beef mince, tomato, onion, garlic and herbs, topped with a Béchamel sauce and then baked until golden and bubbly. They are similar to the traditional Greek dish of stuffed eggplant, but with zucchini instead. Papoutsakia are perfect for a light lunch or dinner, served with a green salad or some crusty bread. You will love the rich and savory taste of these zucchini boats!

Category: Mains

Source: www.dimitrasdishes.com

Equipment

Baking dish

Ingredients

For the Meat Filling:
	Zucchini
	Potatoes
	Olive oil
	Salt
	Pepper
	Onion
	Olive oil
	Garlic cloves
	Ground beef
	Crushed tomatoes
	Red pepper flakes
	Salt
	Pepper
	Oregano
	Parsley
For the Béchamel Sauce:
	Olive oil
	All-purpose flour
	Milk
	Salt
	Pepper
	Nutmeg
	Eggs
	Parmesan

Instructions

Preheat the oven to 200°C.

Slice the zucchini in half and scoop out the pulp leaving a half-inch border. Chop up the pulp and set aside.

Cut the potatoes into 1/2 inch thick slices and place the in a baking dish. Drizzle olive oil over them and season both sides with salt and pepper. Roast them in the preheated oven until fork-tender. About 25 minutes.

Place the zucchini boats on top of the potatoes and drizzle them with olive oil. Season lightly with salt and bake them for about 10 minutes so that they can soften a little bit.

Make the meat sauce:

Finely chop the onion and cook with the olive oil over medium heat until soft and golden, about 8 minutes. Add the grated garlic and warm through for a few seconds. Add the ground meat and season with salt and pepper. Break the meat up and cook until no longer pink. Add the zucchini pulp and cook until softened. Add the crushed tomatoes and the crushed red pepper flakes. Cook over medium heat for about 15 minutes or until the sauce thickens. Add the dried oregano and parsley. Taste and adjust the seasoning if needed.

Make the Béchamel Sauce:

Combine the oil and flour in a saucepan. Cook over medium heat for a few minutes to toast the flour. Add the milk, salt, pepper, and nutmeg. Whisk together and cook until the mixture comes to a boil and thickens. In a small bowl, add the eggs and whisk them together. Add some of the hot cream mixture to the eggs a little bit at a time to temper the eggs. whisk together until smooth and add it to the saucepan. Whisk together and mix in the paresan cheese. Set aside.