Ingredients

• 2 medium zucchini (about 500g total)
• 250g lean ground lamb
• 100g uncooked quinoa
• 1 small red onion, finely chopped
• 1 clove garlic, minced
• 1 red bell pepper, finely diced
• 1 large tomato, diced
• 30ml olive oil
• Juice of 1 lemon
• 15g fresh mint, chopped
• 15g fresh parsley, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C. Cook the quinoa according to package directions. While it cooks, cut the zucchini in half lengthwise and use a spoon to scoop out the flesh, leaving a 1cm border. Finely chop the scooped-out zucchini flesh.
2. 2.Place the hollowed-out zucchini boats on a baking sheet, brush lightly with 15ml of olive oil, and season with salt and pepper. Bake for 10-12 minutes until slightly tender.
3. 3.While the zucchini bakes, heat the remaining 15ml of olive oil in a large pan over medium-high heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened.
4. 4.Add the ground lamb to the pan, breaking it up with a spoon. Cook for 5-7 minutes until browned. Drain any excess fat if necessary.
5. 5.Stir in the diced bell pepper, diced tomato, chopped zucchini flesh, cumin, and coriander. Cook for another 5 minutes until the vegetables have softened.
6. 6.Remove the pan from the heat. Stir in the cooked quinoa, lemon juice, fresh mint, and parsley. Season the filling with salt and pepper to taste.
7. 7.Carefully spoon the lamb and quinoa mixture into the pre-baked zucchini boats, piling it high.
8. 8.Return the stuffed zucchini to the oven and bake for another 10-15 minutes, until heated through and the zucchini is fully tender. Serve immediately.

Nutrition Information

Why this recipe