Make cheesy zucchini-wrapped koftas, baked in a flavourful tomato sauce

Flavourful, packed with protein and quick to assemble, this dish hits all the notes we look for in a weeknight dinner. The recipe features ground beef koftas, seasoned with warm spices and wrapped in lightly roasted zucchini. Covered in a simple tomato sauce and lots of melty mozzarella, this is a truly satisfying meal.

Ingredients

Zucchini:

• 3 to 4 large zucchini
• 1 tbsp extra-virgin olive oil
• ½ tsp salt
• ¼ tsp black pepper

Koftas:

• 1 small yellow onion, peeled and quartered
• 3 large garlic cloves
• ½ cup fresh parsley leaves
• 454 g lean ground beef
• 1 tsp ground allspice
• 1 tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup Italian bread crumbs
• 2 tbsp extra-virgin olive oil

Sauce:

• 1 tbsp extra-virgin olive oil
• 2 cloves garlic, sliced
• 1 (680 ml) jar passata, divided
• ½ tsp salt
• ¼ tsp black pepper
• 1½ cups shredded mozzarella

Preparation

Heat the oven to 425 F with a rack in the middle position and line a sheet pan with parchment paper. 

Trim the ends of the zucchini and cut each one lengthwise into 5 to 7 slices measuring about ⅛ inch thick. Then arrange the slices in a single layer on the prepared sheet pan, drizzle with olive oil, sprinkle with salt and pepper, and roast until soft and pliable, about 10 to 15 minutes.

Meanwhile, for the koftas, process the onion, garlic and parsley in a small food processor until finely chopped. Then add to a large bowl with the ground beef, allspice, paprika, salt, pepper and bread crumbs. Mix by hand until everything is fully incorporated. Form into logs around 1½ to 2 inches long until you have enough to use up all of the zucchini slices. 

Place a large oven-safe skillet that’s at least 2 inches deep over medium heat and add the olive oil. Sear the kofta for about 1 to 2 minutes on each side until lightly browned. Transfer to a plate and set aside.

For the sauce, add olive oil and garlic to the same skillet and cook for 30 seconds, using a wooden spoon to scrape up the browned bits from the bottom of the pan. Add 340 ml passata and cook for another 30 seconds. Season with salt and pepper and remove the skillet from the heat.

Once the zucchini is cool enough to handle, place one kofta at the end of a zucchini slice and roll the zucchini around the kofta. Place it in the skillet with the sauce. Repeat with the remaining zucchini and koftas, arranging them in a single layer in the skillet. (You can overlap two smaller slices from the edges of the zucchini to avoid waste.)

Pour the remaining passata over the rolls, then sprinkle the mozzarella on top. 

Bake until the sauce starts to bubble, about 20 minutes. Heat the broiler and broil until the cheese is melted and golden, about 2 to 3 minutes more. Serve immediately.

Serves 5

Produced in collaboration with CBC Creator Network.