Ingredienti

• 4 large zucchini (about 1.2kg total)
• 450g ground lamb
• 100g dry quinoa
• 200ml water or vegetable broth
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 150g cherry tomatoes, quartered
• 30g fresh parsley, chopped
• 15g fresh mint, chopped
• 30ml extra virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 lemon, for juice
• Salt and black pepper to taste

Istruzioni

1. 1.Preheat your oven to 200°C (180°C fan). Rinse the quinoa thoroughly. In a small pot, combine the quinoa and 200ml of water or broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork.
2. 2.While the quinoa cooks, prepare the zucchini. Slice each zucchini in half lengthwise and use a spoon to scoop out the flesh, leaving a 1cm thick border to create 'boats'. Finely chop the scooped-out flesh and set aside.
3. 3.Heat 15ml of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
4. 4.Add the ground lamb to the skillet. Season with cumin, coriander, paprika, salt, and pepper. Cook, breaking up the meat with a spoon, until browned (about 5-7 minutes).
5. 5.Stir in the chopped zucchini flesh and the quartered cherry tomatoes. Cook for 5 minutes until the vegetables have softened. Remove from heat.
6. 6.In a large bowl, combine the cooked lamb mixture, the cooked quinoa, chopped parsley, and mint. Squeeze in the juice of half a lemon and mix well. Taste and adjust seasoning if needed.
7. 7.Arrange the zucchini boats in a large baking dish. Brush them lightly with the remaining olive oil. Evenly divide the lamb and quinoa filling among the boats.
8. 8.Bake for 25-30 minutes, or until the zucchini boats are tender and the filling is heated through and slightly golden on top. Serve immediately with a fresh squeeze of lemon juice.

Informazioni nutrizionali

Perché questa ricetta