Grilled Zucchini Boats with Lemony Tabbouleh

Ingredients

• 1/2 cup bulgur wheat
• 1/2 cup boiling water
• 2 medium lemons
• 1 small plum tomato
• 1 medium Persian cucumber
• 1 medium scallion
• 1/2 bunch fresh parsley
• 1/2 bunch fresh mint
• 4 tablespoons olive oil, divided
• 1 3/4 teaspoons kosher salt, divided, plus more as needed
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cumin
• 1/8 teaspoon freshly ground black pepper, plus more as needed
• 1 clove garlic
• 6 medium zucchini (about 8 ounces each)
• 8 ounces lean ground beef or plant-based ground beef substitute
• 2 tablespoons ras el hanout
• 1/4 cup plain Greek yogurt

Preparation

1. 1

   Step 1

   Step 1
2. 2

   Step 2

   Place 1/2 cup bulgur wheat in a fine-mesh strainer and rinse under running water for about 30 seconds. Place in a small bowl. Add 1/2 cup boiling water, cover, and let sit until fluffy, 15 minutes to 1 hour.
3. 3

   Step 3

   Step 2
4. 4

   Step 4

   Meanwhile, juice 2 medium lemons until you have 3 tablespoons juice. Cut the remaining lemons into wedges for serving.
5. 5

   Step 5

   Step 3
6. 6

   Step 6

   Prepare the following, adding each to the same large bowl as it is completed: Quarter and remove the seeds from 1 small plum tomato; very finely chop (about 3/4 cup). Trim and very finely chop 1 medium Persian cucumber. Finely chop 1 medium scallion (2 to 3 tablespoons). Pick the leaves from 1/2 bunch fresh parsley and finely chop until you have about 1/2 cup. Pick the leaves from 1/2 bunch fresh mint and finely chop until you have about 1/4 cup.
7. 7

   Step 7

   Step 4
8. 8

   Step 8

   Add the bulgur, 2 tablespoons of the lemon juice, 2 tablespoons of the olive oil, 1/2 teaspoon of the kosher salt, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cumin, and 1/8 teaspoon black pepper to the vegetables and herbs and toss to combine.
9. 9

   Step 9

   Step 5
10. 10

    Step 10

    Heat and outdoor grill to medium-high heat (about 375ºF). Meanwhile, mince 1 garlic clove. Cut 6 medium zucchini in half lengthwise, no need to trim the ends. Using a small spoon or melon baller, carefully scoop out the flesh of the zucchini, leaving a 1/4-inch thick shell to form zucchini boats. Discard the flesh or reserve for another use, such as adding to smoothies. Sprinkle the cut sides with 3/4 teaspoon of the kosher salt.
11. 11

    Step 11

    Step 6
12. 12

    Step 12

    Heat 1 tablespoon of the olive oil in a medium frying pan over medium heat until shimmering (you can also do this on the grill in an oven safe frying pan). Add the garlic and cook until fragrant, about 1 minute. Add 8 ounces lean ground beef, the remaining 1/2 teaspoon kosher salt, and 2 tablespoons ras el hanout. Cook, breaking up the meat into bite-sized pieces with a wooden spoon, until cooked through, about 10 minutes. Add to the bulgur mixture and stir to combine.
13. 13

    Step 13

    Step 7
14. 14

    Step 14

    While the beef is cooking, place the remaining 1 tablespoon lemon juice, 1 tablespoon olive oil, and 1/4 cup plain yogurt in a small bowl and stir to combine. Taste and season with kosher salt and black pepper as needed.
15. 15

    Step 15

    Step 8
16. 16

    Step 16

    When the grill is ready, pat the zucchini dry with paper towels. Drizzle with the remaining 1 tablespoon olive oil and rub it on to coat. Place cut-side down on the grill and grill uncovered until grill marks form on the bottom, about 5 minutes. Flip and cook until grill marks form on the second side and the zucchini is tender, about 5 minutes more.
17. 17

    Step 17

    Step 9
18. 18

    Step 18

    Transfer to a serving platter cut-side up and season lightly with kosher salt. Fill with the ground beef-tabbouleh mixture. Dollop with the yogurt sauce and serve with the lemon wedges.

19. Bon appetit!