Beef & Pork Stuffed Zucchini

Happy Friday! Today’s recipe is Stuffed Zucchini – one of my favourite stuffed zucchini recipes – there’s pork and beef mince, spices, fresh herbs and of course, melted cheese. 🙂

Stuffed Zucchini

I absolutely love zucchini in every way possible. For some reason, I do make lots of zucchini recipes this time of the year ( I guess because they’re in season, duh). Grilled, steamed, fried or even raw they are just delicious.

And in this particular recipe, they’re simply amazing. I stuffed them with beef and pork mince that was flavoured with some garlic, tomato and spices. Then added some cheese on top for a perfect finish. They tasted so fresh and yummy so no wonder they were gone in a few minutes.

Also, this recipe is perfect for when you’re quite busy and don’t have that much time to spend in the kitchen. In my case, it took me just a few minutes as I used the meat from a pasta recipe I had made the previous day. Basically, the only thing I did was to fill the zucchini with the mixture and cook them. How not to love recipes like these – they save you so much time but at the same time are so tasty! 🙂

Stuffed Zucchini

Here’s how to make the Beef & Pork Stuffed Zucchini

Stuffed Zucchini

Stuffed Zucchini

Ingredients

  • 2-3 zucchini (courgettes)
  • 300g beef and pork mince meat (mixed)
  • 150g Cheddar cheese, grated
  • 1 garlic clove, crushed
  • 1/2 onion, chopped
  • 2tbsp tomato passata
  • 1tsp cumin
  • 1tsp black pepper
  • salt
  • 1tbsp olive oil
  • a bunch of fresh parsley, chopped

Instructions

  1. Preheat the oven to 200°C.
  2. Cut the zucchini in halves and scoop out the inside part, then chopped it up.
  3. Heat a pan with olive oil and sweat the garlic, onion and the inside part of the zucchini for five minutes. Add the minced meat, passata and seasonings and mix well. Cook for about 10 minutes then leave on a side to cool down.
  4. Fill the zucchini halves with the mixture and place in the oven for about 15 minutes. Add the cheese and leave for another 2-3 minutes so the cheese can melt.
  5. Serve with some extra parsley on top.
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Beef & Pork Stuffed Zucchini

For more Zucchini recipes check here:

MM: Zucchini Frittata

Grilled Zucchini Strawberry Salad

Hasselback Zucchini with Crispy Bacon

Zucchini Galette

Meatless Monday: Oven Baked Zucchini Chips

Meatless Monday: Zucchini & Feta Cheese Bake

MM: Stuffed Zucchini Bites with Mozzarella & Gouda Cheese

Zucchini, Carrots & Feta Cheese Bake

MeatlessMonday: Stuffed Zucchini Rolls

MeatlessMonday: Zucchini Spaghetti & Kale Salad with Radishes

Zucchini & Maple Syrup Muffins

MM: Raw Vegan Zucchini Cashew Dip

I hope you guys like this recipe, if so, make sure to stay tuned for more simple but tasty recipes coming very soon your way! 🙂 Till then, have a wonderful weekend with delicious food and drinks! That’s what I intend to do! 🙂 xx

Grilled Zucchini Strawberry Salad

Happy Friday! Today’s recipe is Grilled Zucchini Strawberry Salad – fresh, fruity and simply amazing!

Grilled Zucchini Strawberry Salad

The series with grilled veggie salads continue! 🙂 Just joking! The thing is I spotted some ripe British strawberries while doing my weekly shopping and had to get a few packs. The strawberries I get are usually imported so you can understand my excitement when I saw these strawberries (they usually come around this time of the year). 🙂

OK, let’s focus on the salad then. I find the sweet and sour combination very tasty! Apart from the strawberries and grilled zucchini, there’s also feta cheese, apricots, a few chopped up pecans and some freshly chopped basil. This is what I call a beautiful Summer salad. It’s so light and tasty, just perfect to have on a hot summer day, probably with a nice glass of white. 🙂 You can have it as a quick snack too. It’s needless to say it’s healthy and low in calories. The downside is you can’t really store it for more than a day. I recommend consuming it straight after preparations. The fruit will get soggy and even might go off so have it fresh and make sure to finish it all. 🙂 That was not a problem for me. 🙂

Grilled Zucchini Strawberry Salad

Here’s what you need to make this Grilled Zucchini Strawberry Salad

Grilled Zucchini Strawberry Salad

Grilled Zucchini Strawberry Salad

Ingredients

  • 200g strawberries, sliced
  • 2 apricots, sliced
  • 1 grilled zucchini, cut in pieces
  • 100g feta cheese, crumbled
  • 10 pecans, chopped
  • a few basil leaves, thinly chopped
  • For the dressing:
  • 1tbsp olive oil
  • 1tsp lemon juice
  • salt to taste

Instructions

  1. In a bowl, combine the fruit and zucchini together and mix well.
  2. Add the feta cheese, pecans and basil and mix again.
  3. Serve with the dressing on a side.
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Grilled Zucchini Strawberry Salad

And because it’s the grilling season I think this salad will be a great addition to any BBQ. No matter what you’re making – fish or meat, this beauty will compliment both. Use as a side or as an appetizer before serving the mains, you won’t go wrong.

I kept the dressing simple as I wanted the salad to be this way – fresh and simple. So I used some olive oil, lemon juice and salt.

The pecans add a crunchy bite to it that I love in salads. Pecans seem to work quite well with fruit. You can use walnuts, too. Just add a few on top for some extra crunchiness. 🙂

Grilled Zucchini Strawberry Salad

I hope you like this recipes. Stay tuned for more coming very soon. xx

For more strawberry inspiration check here:

Strawberries & Cream Cupcakes

Meatless Monday: Strawberry & Gorgonzola Cheese Watercress Salad with Chia Seeds

Strawberries & Feta Cheese Cornmeal Muffins

Salted Strawberry Cheesecake

Meatless Monday: Soya Yogurt Berry Pots

MM: Grilled Vegetables & Bulgur Salad Wraps

Happy Meatless Monday guys! Today’s recipe is Grilled Vegetables & Bulgur Salad Wraps – healthy, tasty and really simple to make, loaded with grilled veggies, halloumi & chickpeas.

Grilled Vegetables & Bulgur Salad Wraps

I’ve actually made the salad in advance and then thought it would be a good idea to have it in a wrap. The salad was quite similar to the one here – MM: Grilled Vegetables & Halloumi Bulgur Salad, almost the same actually. All I added was some chickpeas and grilled halloumi, oh and some sweet tomato sauce.

The result was really tasty and quite filling. These wraps are not only healthy but they will keep you full for longer. And that was a great way for me to clean up my fridge. 🙂 Every time I do that the result is quite delicious. 🙂

I absolutely hate wasting food so I make sure I use every bit of food left in my fridge. Well, sometimes this is not possible but most of the time I manage to use everything I have left. 🙂

Grilled Vegetables & Bulgur Salad Wrap

They’re perfect for a healthy lunch or a snack on the go. Why not make a few ahead and sort your lunch during the week. I actually really recommend prepping your lunch in advance, of course if it’s possible. From what I know and have experienced quite often as I’m starving I grab not so healthy and tasty options which I usually regret afterwards. However, If there’s a healthy meal ready in the fridge, I’m more than happy to satisfy my hunger with it. Not only that, but making your meals in advance saves me a lot of time. By the time I collect the kids from nursery and we get home, we are all starving. But my first priority is to settle them for lunch and feed them. If there’s nothing prepped for me I usually grab whatever I find in the fridge, which as I mentioned might not be the best option. 🙂

Here’s how to make the Grilled Vegetables & Bulgur Salad Wraps

MM: Grilled Vegetables & Bulgur Salad Wraps

MM: Grilled Vegetables & Bulgur Salad Wraps

Ingredients

  • 4-5 flour tortilla wraps
  • 1 grilled zucchini, sliced
  • 1 grilled eggplant, sliced
  • 150g halloumi cheese, grilled and sliced
  • 100g chickpeas, cooked
  • 2tbsp tomato sauce
  • 1tbsp lemon juice
  • 2tbsp olive oil
  • salt to taste

Instructions

  1. In a bowl, mix the bulgur with grilled veggies and halloumi cheese.
  2. Add the chickpeas, tomato sauce and then season with salt, olive oil and lemon juice.
  3. Mix the salad well and fill in the tortillas with it and closed the wraps.
  4. Ideal for lunch or a snack on the go!
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Grilled Vegetables & Bulgur Salad Wraps

I hope you enjoy this recipes. Stay tuned for more and let’s hope for some warm and sunny days soon. 🙂

Hasselback Zucchini with Crispy Bacon

Happy Monday all! I hope you are all having a great start of the week! Today’s recipe is not a vegetarian, but it’s so tasty I could not not share it with you Hasselback Zucchini with Crispy Bacon. And also, my MM recipe is not done yet.:) Life gets busy sometimes, I mean, really busy:-)

So, these are hasselback zucchini with bacon and Parmesan, or stuffed zucchini if you’d like( It’s amazing how many different ways to prepare zucchini are out there!)They’re quite naughty but really yummy so definitely worth the calories. Plus the fact that you’re actually having zucchini makes the recipe half healthy, if that makes sense at all:-) Probably not.

If you can, use pancetta, I definitely prefer cooking and eating pancetta, it’s just tastier and adds a different flavour to your meal. Combined with Parmesan, these two make the zucchini irresistible. They  actually can make lots of thing delicious, you can never go wrong with cheese and bacon, can you!

I have to warn you though, they are not that irresistible when they’re cold. So make sure to eat them straight from the oven, if necessary reheat, but I wouldn’t advice so.

Mines were finished straight away so I did not have that problem.

I had them as an appetizer but they’re quite good as a main as they’re quite filling but at the same time light and fresh(thanks to the zucchini) or as a side.

Here’s what you need for these beauties.

Ingredients:

  • 3-4 zucchini
  • 100g/3.5oz bacon or pancetta
  • 100g/3.5oz grated Parmesan cheese
  • salt and pepper

Preparation:

  1. Preheat the oven to 200°C/392°F.
  2. Make cuts into the zucchini so you can put the bacon, do not slice them all the way through though.
  3. Arrange the bacon into the cuts, season with salt and pepper and place in the oven for about 20 minutes.
  4. Remove, sprinkle the Parmesan and cook for another 5 minutes so the cheese melts nicely.
  5. Serve hot!

Enjoy!

Tip: If you’d like to stick with a vegetarian version why not try these Mozzarella & Gouda Cheese Zucchini Bites!

MM: Raw Vegan Zucchini Cashew Dip

Happy Meatless Monday all!  As you may know from my previous post I’ve been embracing various raw vegan recipes and so far I’ve been loving them! I just love the fact that they are so simple, take only a minute to prepare and yet are so delicious. And I can’t stress enough how healthy these raw vegan recipes are. I really feel the difference when having a raw vegan meal in a good way. I mean, I feel really well nourished. All these raw veggies, raw nuts and a good olive oil, they really do wonders. I am definitely not a vegan, I like all kinds of food but I believe there should be a balance and we should aim eating more fruit and veggies, especially raw ones.

Back to the recipe again. 🙂 So what I made is Zucchini & Cashew Dip which tasted a lot like pesto. I had it with carrot sticks, peppers & cucumbers.

This zucchini dip is just divine, I absolutely love it. It’s perfect for the hot summer day or simply when you’d like to have a light and refreshing meal(or dip in this case) 🙂 You can add it to your salad, pasta or just dip yummy veggies into it. You can also have it on some crispy garlic bread. That would be too tasty!

Here’s what you need for this tasty Zucchini Cashew Dip.

Ingredients:

  • 2 zucchini, cut in chunks
  • 150g/5oz raw cashew nuts
  • 1 garlic clove
  • 3tbsp olive oil
  • salt
  • lemon juice, if wished

Preparation:

  1. Simply combine all the ingredients together and blitz to a smooth consistency. If wished, add more olive oil.
  2. Serve with some carrot sticks or cucumber sticks.

Tip: Why not whip in that zucchini dip into your pasta next time! It is delicious!