Spiced Lamb and Lentil Stuffed Zucchini Boats
A vibrant and flavorful gluten-free dish featuring tender zucchini boats filled with a nutritious mix of spiced ground lamb, protein-packed lentils, and fresh herbs. A complete and satisfying meal in one.
2250 calories
$4 per serving
$40 min
4 servings
gluten-free, any cuisine
Ingredients
- 500g lean ground lamb
- 4 large zucchini
- 250g cooked brown or green lentils (canned and rinsed is fine)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, finely diced
- 400g canned chopped tomatoes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 20g fresh mint, chopped
- 1/2 lemon, for juice
- Salt and black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. Cut the zucchini in half lengthwise and use a spoon to scoop out the flesh, leaving a 1cm border. Finely chop the scooped-out flesh and set it aside.
- 2.Place the hollowed-out zucchini boats on a baking tray. Brush them with 1 tablespoon of olive oil, season with salt and pepper, and bake for 10-12 minutes until they begin to soften.
- 3.While the zucchini bakes, heat the remaining 1 tablespoon of olive oil in a large pan over medium-high heat. Add the chopped onion and garlic and sauté for 3-4 minutes until fragrant.
- 4.Add the ground lamb to the pan. Cook for 5-7 minutes until browned, using a spoon to break it into small pieces. Drain any excess fat if necessary.
- 5.Stir in the diced red bell pepper, the reserved chopped zucchini flesh, ground cumin, coriander, and smoked paprika. Cook for 5 minutes until the vegetables soften.
- 6.Add the canned chopped tomatoes and the cooked lentils. Bring to a simmer and cook for 8-10 minutes, allowing the sauce to reduce and thicken.
- 7.Remove the pan from the heat. Stir in the chopped fresh mint and the juice of half a lemon. Season to taste with salt and black pepper.
- 8.Carefully remove the zucchini boats from the oven. Fill each boat generously with the lamb and lentil mixture.
- 9.Return the stuffed zucchini to the oven and bake for an additional 10-15 minutes, until the filling is heated through and the zucchini is fully tender.
- 10.Let cool slightly before serving. This dish is great on its own or with a simple green salad.
Nutrition Information
118g
fat
100g
carbs
45g
fiber
145g
protein
Why this recipe
This is a balanced, gluten-free meal rich in high-quality protein and iron from lamb. Lentils provide abundant plant-based protein and fiber, promoting digestive health and sustained energy, all packed with vitamins from fresh vegetables for a complete meal.