Freekeh-Stuffed Zucchini

with Lemon Yogurt

40 MIN

9 SmartPoints®

2 Servings

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From the Test Kitchen

We’re taking inspiration from classic Mediterranean-style stuffed vegetables in this recipe by filling tender roasted zucchini with nutty freekeh, garlic, crushed red pepper, and more, then baking them under a sprinkling of Grana Padano (a gourmet northern Italian cheese). For bright, cooling contrast, we’re drizzling creamy lemon yogurt on top.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Nutrition

PER SERVING
Calories

410 Cals (est.)

View Full Nutrition

fresh

ingredients

½ cup Cracked Freekeh
2 Zucchini
2 cloves Garlic
1 Sweet Onion
6 oz Carrots
2 Tbsps Dried Currants
0.7 oz Grana Padano Cheese
1 Tbsp Capers
½ cup Plain Nonfat Greek Yogurt
¼ tsp Crushed Red Pepper Flakes
1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
1 Pink Or Yellow Lemon

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the freekeh:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Drain thoroughly.

2 Roast & hollow the zucchini:

While the freekeh cooks, wash and dry the fresh produce. Line a sheet pan with foil. Halve the zucchini lengthwise. Place on the foil. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; turn to coat. Arrange cut side up. Roast 15 to 17 minutes, or until tender when pierced with a fork. Leaving the oven on, remove from the oven. Transfer the roasted zucchini to a work surface. When cool enough to handle, using a spoon, carefully scoop out and discard the seeds and pulp. Return the hollowed zucchini to the sheet pan, cut side up.

3 Prepare the remaining ingredients:

While the zucchini roast, halve and peel the onion, then small dice to get 1/2 cup (you may have extra). Peel and roughly chop 2 cloves of garlic. Grate the cheese on the small side of a box grater. Quarter and deseed the lemon. Peel the carrots and grate on the large side of a box grater. Place in a large bowl; add the currants, the juice of 2 lemon wedges, and the za’atar. Stir to combine. In a separate bowl, combine the yogurt, the juice of the remaining lemon wedges, and 1 tablespoon of water. Season with salt and pepper.

4 Cook the onion & make the filling:

In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the diced onion. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic, capers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Transfer to a medium bowl. Add 1/2 cup of the cooked freekeh; stir to combine. Taste, then season with salt and pepper if desired.

5 Stuff & bake the zucchini:

Divide the filling among the hollowed zucchini (you may have extra filling). Evenly top with the grated cheese. Bake 5 to 7 minutes, or until the cheese is melted and lightly browned. Remove from the oven.

6 Finish the freekeh & serve your dish:

While the zucchini bake, to the bowl of carrot-currant mixture, add the remaining cooked freekeh and 1/2 teaspoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished freekeh topped with the baked zucchini. Drizzle with the lemon yogurt. Enjoy!