Ingredients

• 2 large zucchini (approx. 800g total)
• 400g lean minced lamb
• 100g quinoa, uncooked
• 50g red lentils, uncooked
• 1 red onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, finely chopped
• 100g fresh spinach, roughly chopped
• 30ml olive oil
• 1 lemon, for juice and zest
• 2 tablespoons fresh mint, chopped
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt and black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C (180°C fan). Cook the quinoa and red lentils together in a pot with water according to package instructions, then drain and set aside.
2. 2.Cut the zucchini in half lengthwise and use a spoon to scoop out the flesh, leaving a 1cm thick shell. Roughly chop the scooped-out flesh and set it aside.
3. 3.Place the zucchini shells on a baking tray, brush them with half the olive oil, season with a pinch of salt and pepper, and bake for 15 minutes until they begin to soften.
4. 4.While the shells are baking, heat the remaining olive oil in a large pan over medium-high heat. Add the chopped onion, garlic, and bell pepper, and sauté for 5 minutes until softened.
5. 5.Add the minced lamb to the pan, breaking it up with a spoon, and cook until browned. Stir in the chopped zucchini flesh, cumin, and coriander powder, cooking for another 3-4 minutes.
6. 6.Reduce the heat and stir in the cooked quinoa and lentils, fresh spinach, mint, parsley, and lemon zest. Continue to cook until the spinach has wilted completely.
7. 7.Season the filling mixture with salt, pepper, and a generous squeeze of lemon juice to taste.
8. 8.Remove the pre-baked zucchini shells from the oven. Carefully fill each shell with the lamb and quinoa mixture, mounding it on top.
9. 9.Return the stuffed zucchini to the oven and bake for an additional 10-15 minutes, until the filling is heated through and the tops are slightly golden. Serve warm.

Nutrition Information

Why this recipe