Mediterranean Beef 'N' Zucchini Boats

Course : Beef
Serves: 4 - 6
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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 cloves garlic -- 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 Medium seedless large black olives
1 Medium 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 / Directions:

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.


Nutritional Information:

241 Calories (kcal); 15g Total Fat; (48% calories from fat); 10g Protein; 25g Carbohydrate; 0mg Cholesterol; 25mg Sodium

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