Zucchini Roll-ups

These zucchini roll-ups are packed with herby ground beef, creamy feta and melted goat’s cheddar, then served over a fresh sheep’s milk tzatziki. They’re high in protein, full of flavour and a fun way to turn simple whole-food ingredients into a dinner that feels a little more special.

The zucchini gets tender in the oven while the edges of the cheese turn golden, and the cool, garlicky tzatziki balances everything out perfectly.

Ingredients For the Zucchini Roll-Ups

• 2 medium zucchini

• ½ lb lean grass-fed ground beef

• ½ red onion, finely chopped

• ½ red bell pepper, finely diced

• 1–2 tbsp fresh parsley, chopped

• 1 tbsp fresh oregano, chopped

• 1–2 tbsp fresh basil, chopped

• 2 garlic cloves, finely chopped

• Sea salt + black pepper, to taste

• ½ cup goat’s or sheep’s feta, crumbled

• Goat’s cheddar cheese, freshly grated

• Extra-virgin olive oil, for brushing

For the Sheep’s Milk Tzatziki:

• ¾ cup plain sheep’s milk yogurt

• ½ cup grated cucumber, squeezed dry

• 1 tbsp fresh dill, chopped

• 1 small garlic clove, minced or grated

• Juice of ½ lemon

• 1 tsp extra-virgin olive oil

• Sea salt + black pepper, to taste

Instructions:

1. Prep the zucchini: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Using a mandoline or sharp knife, slice the zucchini lengthwise into thin ribbons. Lay them on paper towel and gently pat dry to remove excess moisture.

2. Make the beef filling: In a bowl, combine the ground beef, red onion, red bell pepper, parsley, oregano, basil, garlic, feta, sea salt and black pepper. Mix until everything is evenly incorporated.

3. Roll & skewer: Spread a thin layer of the beef mixture over each zucchini ribbon, then roll tightly into a pinwheel. Thread 3–4 roll-ups onto two skewers to hold them securely.

4. Top & bake: Place the skewers on the prepared baking sheet. Lightly brush the roll-ups with extra-virgin olive oil, then grate goat’s cheddar generously over the top. Bake for 20–25 minutes, or until the beef is fully cooked through and reaches an internal temperature of 160°F (71°C) and the cheese is melted and golden.

5. Make the tzatziki: While the roll-ups are baking, combine the sheep’s milk yogurt, grated cucumber, dill, garlic, lemon juice and olive oil. Season with sea salt and black pepper and mix until creamy. Refrigerate until ready to serve.

6. Assemble & serve: Spread the sheep’s milk tzatziki onto a plate and arrange the warm zucchini roll-ups over top. Finish with fresh herbs if desired.