Moroccan Lamb & Lentil Stuffed Zucchini

Experience the vibrant flavors of Morocco in a wholesome, low-calorie dish that looks as beautiful as it tastes. These stuffed zucchini boats are filled with a fragrant blend of lean lamb, lentils, and aromatic spices — perfect for a cozy dinner or meal prep favorite.

Each bite combines tender zucchini with a hearty, protein-packed filling that’s both satisfying and nourishing. The gentle warmth of cumin, coriander, and cinnamon evoke the essence of Moroccan cooking while keeping the dish light and balanced.

Whether you’re looking to impress guests or simply elevate your weeknight menu, this recipe delivers a delightful fusion of taste and texture — with a nourishing twist.

Ingredients

• 2 medium zucchini (approx. 500g total)
• 150g lean ground lamb
• 100g cooked green lentils
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 75g red bell pepper, finely diced
• 200g chopped tomatoes
• 15 ml olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• Salt and black pepper to taste
• Fresh mint for garnish
• Lemon wedges for serving

Instructions

1. Preheat oven to 200°C. Cut zucchini in half lengthwise and scoop out the flesh, leaving a 1 cm border. Finely chop the scooped flesh and set aside.
2. Place zucchini 'boats' on a baking sheet, brush with a little olive oil, season with salt, and bake for 10 minutes to soften.
3. While zucchini bakes, heat remaining olive oil in a pan. Sauté the onion and garlic for 3-4 minutes until softened.
4. Add the ground lamb and cook, breaking it up, until browned. Drain any excess fat.
5. Stir in the diced bell pepper, chopped zucchini flesh, cumin, coriander, paprika, and cinnamon. Cook for 5 minutes.
6. Add the chopped tomatoes and cooked lentils. Simmer for 5-7 minutes until the sauce has thickened. Season with salt and pepper.
7. Remove zucchini from the oven and fill each boat with the lamb and lentil mixture.
8. Return to the oven and bake for another 15-20 minutes, until the zucchini is tender and the filling is heated through.
9. Garnish with fresh mint and serve immediately with lemon wedges on the side.

Tips & Substitutions

• Make it vegetarian: Skip the lamb and double the lentils, adding a handful of chopped mushrooms for a meaty texture.
• Spice it up: Add a pinch of chili flakes or harissa paste for extra heat and depth.
• Meal prep friendly: These zucchini boats reheat beautifully — store them in airtight containers for up to 3 days.

Nutrition

Approximate per serving: 660 calories

• Fat: 36g
• Carbohydrates: 38g
• Fiber: 14g
• Protein: 54g

This Moroccan-inspired dish brings a warm, aromatic touch to your table — wholesome, colorful, and packed with flavor. Give it a try tonight and share your creation with friends and family. Your kitchen will smell amazing!