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–+ servings

Greek Spinach Feta Mini Meatloaves over Lemon Zucchini Ribbons

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Rett Main Course
Kategori Mediterranean
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground turkey
  • 1 1/2 cups fresh spinach, chopped
  • 3/4 cup crumbled feta cheese
  • 1 large egg
  • 2 tablespoons almond flour
  • 2 teaspoons dried oregano
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 medium zucchinis
  • 1 lemon, zested and juiced
  • 2 tablespoons olive oil
  • 2 tablespoons fresh dill, chopped

fremgangsmåte
 

  • Preheat the oven to 375°F and line a baking sheet with parchment paper.
  • In a large bowl, combine the ground turkey, chopped spinach, 1/2 cup of the feta, egg, almond flour, oregano, 2 cloves of minced garlic, salt, and pepper. Mix until evenly blended.
  • Divide the mixture into four equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet.
  • Bake for 25 minutes or until the internal temperature reaches 165°F. Remove from the oven and let rest for 5 minutes.
  • While the meatloaves bake, use a vegetable peeler to create long ribbons from the zucchinis. Place the ribbons in a bowl with the remaining clove of minced garlic, lemon zest, lemon juice, and olive oil. Toss gently to coat.
  • To serve, divide the zucchini ribbons among four plates. Top each portion with one mini meatloaf and sprinkle with the remaining feta and fresh dill.

merknader

Use a mix of yellow and green zucchini for more color on the plate. If the ribbons release extra water, pat them dry with a towel before tossing with the lemon dressing. Leftovers keep well in the fridge for two days and reheat gently in a covered skillet to avoid drying out the meat.
Course: Main Course
Cuisine: Mediterranean
Equipment: Mixing Bowl, Baking Sheet, Vegetable Peeler, Large Bowl