Mediterranean Beef and Zucchini Ribbons
with Blistered Tomatoes, Spinach and Almonds
Fresh, crisp zucchini ribbons are tossed in a creamy tahini dressing and accompanied by spinach and sweet oven-blistered tomatoes. This strong veggie trio is topped with ground beef that gets a Mediterranean personality, and a generous garnish of toasted almonds adds a satisfying crunch to every bite!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
1 tbsp
Italian Seasoning
400 g
Zucchini
113 g
Baby Tomatoes
28 g
Almonds, sliced
(Contains Tree nuts)
6 g
Garlic
1 unit
Lemon
2 tbsp
Tahini
(Contains Sesame)
56 g
Baby Spinach
Not included in your delivery
¾ tsp
Salt*
¼ tsp
Sugar*
2 tbsp
Oil*
½ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Before starting, wash and dry all produce.
Add tomatoes and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, until tomatoes are blistered, 12-14 min.
While the tomatoes roast, cut zucchini in half lengthwise. Using a vegetable peeler, peel the zucchini into long ribbons. Add zucchini ribbons to a large bowl. Peel, then finely mince or grate garlic. Zest and juice lemon.
Heat a large non-stick pan over medium-high heat. When pan is hot, add almonds. Toast, tossing occasionally until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
While the almonds toast, stir together tahini, half the garlic, lemon zest, 1 tsp lemon juice, 1/4 tsp sugar, 2 tbsp water and 1 tbsp oil (dbl all for 4 ppl) in a small bowl. Season with salt and pepper.
Return the same pan (from step 3) to medium-high. Add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up into smaller pieces, until no pink remains, 3-4 min.** Drain any excess fat, then return pan to heat. Add remaining garlic and Italian Seasoning, then season with salt and pepper. Cook, stirring, until garlic is fragrant, 1-2 min.
Pat zucchini ribbons dry with paper towels. Add baby spinach to the bowl. Drizzle half the dressing over top, then toss to coat. Divide zucchini and spinach between plates. Top with beef and blistered tomatoes. Drizzle remaining dressing over top. Sprinkle with toasted almonds.
