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A platter of roasted zucchini slices topped with ground meat, tomato sauce, pine nuts, and a drizzle of white yogurt sauce, set on a peach-colored tiled surface.
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Layered Roasted Zucchini with Ground Beef, Tomato & Yogurt Sauce

Yield: 6 Servings
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Author: Amina Al-Saigh
Layered roasted or air fried zucchini, topped with seven spiced ground beef, a garlicky tomato sauce, and a cooling mint yogurt. The final touch is toasted pine nuts for some crunch. It's perfect scooped up with bread!
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Ingredients
  

For the zucchini:

  • 2 green zucchini, sliced into 1/4 inch circles
  • 1/4 teaspoon salt
  • 4 tablespoons extra virgin olive oil

For the ground meat:

  • 2 tablespoons extra virgin olive oil
  • 250 g lean ground beef
  • 1 teaspoon seven spice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the tomato sauce:

  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, finely diced
  • 2 tablespoons tomato paste
  • 1/2 cup water
  • 1/4 teaspoon salt, to taste
  • 1/4 teaspoon Aleppo pepper, or more to taste

For the yogurt sauce:

  • 1 cup plain full-fat yogurt
  • 1/2 garlic clove, grated
  • 2 tablespoons lemon juice
  • 2 teaspoons dried mint
  • 1/4 teaspoon salt, more to taste

To Garnish:

  • 1 tablespoon extra virgin olive oil
  • 1/4 cup pine nuts

Instructions
 

  • Toss the zucchini slices with salt and olive oil. Air fry at 400F for 12 minutes, or spread on a parchment lined sheet pan and bake at 425F for 20 to 25 minutes.
  • In a skillet, heat the olive oil then brown the ground beef, breaking it up into small pieces. Then season with the seven spice, salt, and black pepper. Taste and adjust.
  • To make the tomato sauce, cook the garlic in olive oil over medium heat in a small sauce pan for a few seconds, just until fragrant. Add the tomato paste and cook a few more seconds, stirring. Add the water, salt, and Aleppo pepper. Simmer for a few minutes.
  • For the yogurt sauce, whisk together the yogurt, garlic, lemon juice, dried mint, and salt to combine.
  • In a small skillet, add the olive oil and toast the pine nuts until golden, for about 5 minutes, stirring.
  • To serve: on a large platter, layer the zucchini, then spoon the ground beef evenly on top. Spoon the tomato sauce, and dollop the yogurt sauce. Finally, top with pine nuts and serve with pita bread.

Notes

  • You can air fry or roast the zucchini, or even pan fry it until slightly golden and soft.
  • Adjust the Aleppo pepper in the tomato sauce to your liking; I like it spicy but tend to make it more mild for my kids. You can also sprinkle more on top.
Serving: 1Serving, Calories: 327kcal, Carbohydrates: 7g, Protein: 12g, Fat: 29g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 18g, Trans Fat: 0.1g, Cholesterol: 31mg, Sodium: 587mg, Potassium: 491mg, Fiber: 1g, Sugar: 5g, Vitamin A: 396IU, Vitamin C: 16mg, Calcium: 75mg, Iron: 2mg
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