Feta-Topped Pork Zucchini Boats
with Olive-Cucumber Salad
Cooking time
25 minutes
Servings
2/4
Calories
600 /serving
All aboard for Greece! These boats are fully loaded with keto proteins. Each one is filled to the brim with browned pork and creamy feta cheese, and set off with a refreshing chopped salad of cucumbers, olives and red onions.
We will send you:
- 340g Canadian-raised lean ground pork (high-protein serving)
- 2 Green zucchini
- 50g Sliced red onions
- 2 Cucumbers
- 30ml Tomato paste
- 30g Olives
- 30ml Red wine vinegar
- 60g Feta
- 7g Paprika & Oregano spices (garlic, paprika, beef broth powder (wheat and sulphites), salt, onion, dextrose, oregano, yeast extract, black pepper, canola oil, cellulose, thyme, parsley, cinnamon, nutmeg, citric acid)
Contains: Milk • Sulphites • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
Total Fat
41 g
Saturated Fat
12 g
Sodium
900 mg
Total Carb
20 g
Sugars
9 g
Protein
42 g
Fibre
6 g
Preparation
Roast the zucchini boats
- Preheat the oven to 450°F.
- Halve the zucchini lengthwise; make a thin slice lengthwise on the bottoms to stabilize.
- Scoop out the flesh; roughly chop the flesh.
- On a lined sheet pan, toss the zucchini halves with a drizzle of oil and S&P.
- Arrange, hollow-sides up, and roast, 14 to 16 min., until softened.
Mise en place
- Meanwhile, medium-dice the cucumbers.
Make the filling
- In a large pan, heat a drizzle of oil on medium-high.
- Add the pork*, tomato paste and zucchini flesh; season with the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
Make the salad
- Meanwhile, in a large bowl, whisk the vinegar, a drizzle of oil and S&P.
- Add the cucumbers, olives and onions; toss well.
Plate your dish
- Divide the zucchini boats and salad between your plates.
- Stuff the zucchini boats with the filling.
- Top with the cheese (crumble if desired). Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
