Spiced Lamb and Quinoa Stuffed Zucchini Boats
Tender zucchini boats filled with a savory mixture of spiced ground lamb, fluffy quinoa, and fresh herbs, baked until golden. A complete and flavorful soy-free meal in one dish.
2200 calories
$4 per serving
$50 min
4 servings
soy-free, any cuisine
Ingredients
- 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
Instructions
- 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.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.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.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.Stir in the chopped zucchini flesh and the quartered cherry tomatoes. Cook for 5 minutes until the vegetables have softened. Remove from heat.
- 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.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.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.
Nutrition Information
140g
fat
124g
carbs
24g
fiber
110g
protein
Why this recipe
This recipe is a balanced, soy-free meal, rich in high-quality protein from lamb and fiber from quinoa and zucchini, promoting satiety. It's packed with vitamins and minerals from fresh vegetables and herbs, supporting overall wellness and a healthy gut.