Ingredients

• 4 medium zucchini (approx. 1kg total)
• 400g ground lamb
• 250g cooked puy or black lentils
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, finely diced
• 200g cherry tomatoes, halved
• 30ml olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano
• Juice of 1/2 lemon
• Small bunch of fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C (180°C fan). Halve the zucchini lengthwise and use a spoon to scoop out the flesh, leaving about a 1cm border to create 'boats'. Roughly chop the scooped-out flesh and set it aside.
2. 2.Place the zucchini boats on a baking tray, drizzle with half of the olive oil, season with salt and pepper, and bake for 15 minutes until they begin to soften.
3. 3.While the zucchini bakes, heat the remaining olive oil in a large pan over medium-high heat. Add the chopped onion and cook for 4-5 minutes until translucent.
4. 4.Add the ground lamb and minced garlic. Cook for 5-7 minutes, breaking up the meat with a spoon, until it is browned. Drain any excess fat if necessary.
5. 5.Stir in the diced bell pepper, the reserved chopped zucchini flesh, cumin, coriander, and oregano. Cook for another 5 minutes until the vegetables have softened.
6. 6.Add the cooked lentils and halved cherry tomatoes to the pan. Season with salt and pepper and cook for 2-3 minutes until the tomatoes start to soften. Stir in the lemon juice and most of the chopped parsley.
7. 7.Remove the zucchini boats from the oven. Carefully divide the lamb and lentil mixture among the boats, piling it high.
8. 8.Return the stuffed zucchini to the oven and bake for an additional 10-15 minutes, until the filling is hot and the zucchini is perfectly tender.
9. 9.Garnish with the remaining fresh parsley before serving.

Nutrition Information

Why this recipe