Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound boneless beef steak (Top Sirloin -- or Top Round, or
Chuck, or London
Broil -- cut 1/2 to 3/4 inch
thick. (see note below).
2 garlic cloves -- peeled, minced, and
divided
1 1/2 Teaspoons Greek-style seasoning salt
1/2 Teaspoon freshly ground black pepper
1 Tablespoon extra virgin olive oil -- divided (see note)
4 Medium zucchini
8 seedless large black olives
1 firm ripe medium tomato
1/2 Cup crumbled feta cheese or grated parmesan
cheese
1 Tablespoon minced fresh or 1 teaspoon dried Oregano
1 Tablespoon minced fresh or 1 teaspoon dried thyme |
Preparation:
Combine 1 garlic clove, Greek seasoning and pepper, mixing well. Press mixture into both sides of steak, dividing evenly. In a large heavy skillet, pan-fry steak in 1/2 Tablespoon hot olive oil (see Note) over moderate hear for 2 to 3 minutes per side, or until meat is rare to medium rare in doneness. Cut steak into 1/2 inch cubes, set aside. With a sharp knife, cut each zucchini in half lengthwise. Place zucchini halves, cut-side down, in a 13x9x2-inch baking dish filled with about 1 1/4 inches of water; microwave at HIGH power for 4 to 5 minutes. Drain well. Scoop pulp from centers of each zucchini half. Coarsely chop zucchini pulp, olives and tomato. In a medium bowl, combine chopped vegetables, beef, remaining 1 garlic clove, herbs and cheese. Return zucchini shells (boats) to baking dish, cut-side up; brush inside of each with remaining olive oil (see note). Fill each with beef mixture, dividing evenly.
Bake in a preheated moderate oven (350 degrees F) for 15 to 20 minutes.
NOTE: May use 1 pound boneless chicken breast, if desired; cook as directed
for beef; may omit olive oil; lightly coat skillet and zucchini shells with
non-caloric vegetable cooking spray. |
