Syrian Beef-Stuffed Zucchini Boats
with Bulgur, Tomato-Mint Salad & Tzatziki
- Wheat
Zucchini boats are roasted until browned and tender, then filled with spiced ground beef and turmeric bulgur wheat. A bright tomato and fresh mint salad served alongside adds freshness, and a generous dollop of cool, creamy dairy-free tzatziki ties everything together for a satisfying Syrian-inspired dinner.
Ingredients
2 unit
Zucchini
¼ ounce
Mint
20 ounce
Ground Beef
2 clove
Garlic
¼ teaspoon
Turmeric
1 tablespoon
Curry Powder
1 teaspoon
Sumac
1 unit
Tomato
½ cup
Bulgur Wheat
(Contains: Wheat)
2 ounce
Dairy-Free Tzatziki Sauce
1 teaspoon
Hot Sauce
Not included in your delivery
2 teaspoon (tsp)
Salt
3 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
In a small pot, combine bulgur, 1 cup water, ¼ tsp turmeric, and ½ tsp salt (2 cups water, ½ tsp turmeric, and 1 tsp salt for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes.
Turn off heat. Drain off any excess water from bulgur and fluff with a fork. Season with salt and pepper.
Keep covered until ready to serve.
While bulgur cooks, adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Trim and halve zucchini lengthwise; scoop out seeds with a spoon and discard. Peel and mince or grate garlic. Dice tomato into ¼-inch pieces. Finely chop mint.
Rub zucchini halves all over with a drizzle of olive oil; season with salt and pepper. Arrange, cut sides down, on a baking sheet. (For 4 servings, divide zucchini between two baking sheets; roast on top and middle racks.)
Roast on top rack until browned and tender, 15-20 minutes.
While zucchini roasts, heat a drizzle of oil in a large pan over medium-high heat. Add beef*, curry powder, half the garlic, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes (If there’s excess grease in your pan, carefully pour it out).
Turn off heat.
While beef cooks, in a medium bowl, combine tomato, mint, half the sumac (all for 4 servings), remaining garlic, a large drizzle of olive oil, salt, and pepper.
Transfer bulgur to pan with beef; toss to combine.
Divide roasted zucchini between plates; fill with beef and bulgur. Top with tzatziki, tomato-mint salad, and as much hot sauce as you like. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: Opinions were mixed — some loved the unique Syrian-inspired spice combination, while others found the beef and bulgur filling bland and not robust enough 🍲.
- Ease of prep: Most found the recipe straightforward, though a few noted it was labor-intensive; one reviewer successfully microwaved the bulgur (5 minutes, stir, then 3 more minutes) as an alternative to the stovetop method.
- Suggestions: Sauté chopped onion before adding the meat and garlic for extra depth; a drizzle of pomegranate molasses stirred into the beef and bulgur before serving adds a lovely richness. Double the tzatziki and hot sauce — several reviewers felt there wasn't enough of either.
- Portions: Multiple reviewers noted the zucchini were too small relative to the amount of beef and bulgur filling, leaving a significant surplus of the meat mixture.
- Texture: A few reviewers noticed a gritty texture in the dish, likely from one of the spices — measure carefully and ensure spices are fully incorporated.
