Cook from day 3 to 5
Drizzle with fragrant olive oil before serving, and let yourself drift back to your Mediterranean vacation — or even start planning your next trip.
P—37, F—16, C—55
Dairy
- Olive oil
- Baking sheet
- Pan for cooking orzo
- Prep ingredients
Finely chop or grate garlic.
Halve zucchini lengthwise, then crosswise, to make 4 pieces. Cut each piece into 2–4 stick, depending on size—roughly finger-sized.
Bring a pot of salted water to a boil.
Preheat oven to 220°C conventional.
Line baking sheet with foil or parchment paper, or grease with olive oil.
2. Shape bifteki and season zucchini
In a large bowl, combine ground turkey, bifteki spice blend and garlic. Season generously with salt and pepper, then mix well.
Season zucchini sticks with salt and pepper. Drizzle with olive oil and toss to coat.
3. Cook orzo
Add orzo to boiling water, stir well and cook over medium heat for 9 minutes.
Move to the next step while it's cooking.
When orzo is done, drain, stir in orzo spices blend and 1 tsp olive oil, mix thoroughly, cover and set aside until step 5.
4. Start cooking
Arrange zucchini on baking sheet.
Moisten your hands with cool water and shape the mixture into patties—about 6 per serving. Place them on baking sheet alongside zucchini.
Bake for 10 minutes.
Switch on the top heat or grill, and broil for 2-3 minutes more.
5. Serve
Just before serving, stir yogurt into orzo.
Spoon orzo into a deep bowl or plate, top with bifteki and arrange zucchini on the side. Drizzle with more olive oil.