topBanner
Mediterranean Beef and Zucchini Ribbons

Mediterranean Beef and Zucchini Ribbons

with Pan Blistered Tomatoes and Almonds

Read more

Who needs pasta when you've got zucchini ribbons!? Tender-crisp zucchini ribbons tossed in a creamy tahini sauce accompany pan blistered cherry tomatoes in this quick and delicious dish. Crispy ground beef gets a Mediterranean personality and a generous garnish of toasted sliced almonds.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:QuickCarb Smart (50g or less)
Allergens:Sulphites/SulfiteTree Nut/NoixSesame/Sésame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

1 tbsp

Mediterranean Spice Blend

(ContainsSulphites/Sulfite)

400 g

Zucchini

113 g

Baby Tomatoes

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

9 g

Garlic

1 unit

Lemon

2 tbsp

Tahini

(ContainsSesame/Sésame)

Not included in your delivery

1.25 tsp

Salt*

½ tsp

Sugar*

2.5 tsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2343 kJ
Calories590 kcal
Fat41 g
Saturated Fat10 g
Carbohydrate26 g
Sugar8 g
Dietary Fiber8 g
Protein32 g
Cholesterol75 mg
Sodium480 mg
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Zester
Medium Non-Stick Pan
Small Bowl
Measuring Spoons
Large Non-Stick Pan
Tongs
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, wash and dry all produce. Cut zucchini in half lengthwise. Using a vegetable peeler, peel zucchini into long ribbons. Peel, then finely mince or grate garlic. Zest, then juice lemon.

2

Heat a medium non-stick pan over medium heat. When hot, add almonds to the dry pan.Toast, tossing occasionally until golden, 2-3 min.(TIP: Keep your eye on them so they don't burn!) Transfer to a plate. Remove pan from heat, then wipe clean.

3

While almonds toast, stir together tahini, a third of the garlic, 1/2 tsp lemon juice, 1 tsp lemon zest, 1/4 tsp salt, 1/2 tsp sugar and 2 tbsp water (dbl all for 4 ppl) in a small bowl.

4

Heat the same pan (from step 2) over medium-high. When hot, add 1 tsp oil (dbl for 4 ppl), then half of the remaining garlic. Add beef and cook, breaking up into smaller pieces, until no pink remains, 3-4 min.** Drain off any excess fat and return pan to heat. Season beef with salt, pepper and half the Mediterranean Spice Blend. Cook, stirring beef occasionally, until no liquid remains and beef starts to get crispy, 2-3 min.

5

While the beef crisps, heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp oil (dbl for 4 ppl), then tomatoes. Toss tomatoes around the pan until they blister, 3-4 min. Lower heat to medium. Add zucchini ribbons, remaining garlic, remaining Mediterranean Spice Blend and 1/2 tsp salt (dbl for 4 ppl). Toss, using tongs, until zucchini ribbons have slightly wilted and are tender-crisp, 1-2 min. Remove pan from heat. Add tahini sauce, then toss to coat.

6

Divide veggies between plates. Top with beef and sprinkle with almonds.