Low Carb Zucchini Stuffed With Lamb
How to Make It
Step 1
Heat the oven to 375 Fahrenheit and line a baking tray with foil.
Step 2
Slice the top and bottom off the zucchini and then slice them both in half length wise. Carefully remove the center of the zucchini with a sharp knife, creating a gulley down the center. Be careful not to slice all the way through the zucchini.
Step 3
Arrange them side by side on your foil lined tray and drizzle with a little olive oil. Wrap the foil up around the zucchini to create a parcel and bake for 15-18 minutes until just tender.
Step 4
While the zucchini is cooking, add the lamb to a dry frying pan over a medium heat and brown all over.
Step 5
Finely dice the shallot and mince the garlic and add to the pan with the lamb. Fry gently until the shallot and garlic begins to soften.
Step 6
Add the cumin, oregano, cinnamon and coriander to the pan, stir well to combine.
Step 7
Add the tomato puree and stock to the pan. Season generously and allow the liquid to come to a boil. Reduce to a simmer and stir well. Continue to simmer until there is next to no liquid left in the pan about 5- 10 minutes..
Step 8
Remove the zucchini from the oven and divide the lamb mixture between the 4 halves equally.
Step 9
Return to the oven for a further 10 minutes to bake.
Step 10
After 10 minutes, remove from the oven and crumble a teaspoon of feta over each half, and scatter each with a teaspoon of pine nuts.
Step 11
Return to the oven for a further 5 minutes or until cooked through and the zucchini is slightly soft.
Step 12
Scatter with fresh cilantro to serve.
Ingredients
- Ground Lamb – 1 pound
- Zucchini – 2 medium
- Feta Cheese – 4 teaspoon
- Pine Nuts – 4 teaspoon
- Shallots – 1 tbsp, chopped
- Tomato Puree – 1 tablespoon
- Cilantro – 1 tablespoon
- Ground Cumin by Tone’s – 1 tsp
- Spices Oregano Dried – 1 tsp, leaves
- Spices Coriander Leaf Dried Cilantro Chinese Parsley – 1 tsp
- Garlic – 1 clove
- Vegetable Stock Pot by Knorr – 0.5 cup
- Olive Oil – ½ tablespoon
- Spices Cinnamon Ground – ½ tsp
- Salt – ½ teaspoon
- Black Pepper – ⅕ tsp