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Lamb stuffed zucchini
Lamb stuffed zucchini
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Juicy, flavorful lamb-stuffed zucchinis will have everyone begging for seconds.
Ingredients:
  • 4 large zucchini
  • Spray oil to cook
  • 18.40 gm oil
  • 1/2 medium red onion, finely diced
  • 40.00 ml fresh mint, finely sliced
  • 1 tsp fresh oregano, finely sliced
  • 40g pitted kalamata olives, finely diced
  • Half small red capsicum, finely diced
  • Half small yellow capsicum, finely diced
  • 350g lamb mince
  • 44.40 gm tomato paste
  • Salt and pepper to taste
  • 100g Crumbled Fetta with Mediterranean Herbs
  • 120g Mozzarella
Instructions:
  • Preheat your oven to 180°C.
  • Cut the zucchini lengthwise and scoop out some flesh to make pockets. Finely chop the removed flesh for the filling. Spray the zucchini halves with oil and bake cut side down on a lined tray covered with foil for 15-20 minutes until tender.
  • In a large fry pan over medium heat, heat oil and sauté onion, garlic, herbs, olives, capsicum, and reserved zucchini flesh until vegetables are tender and liquid has reduced. Remove from pan and set aside.
  • In the same fry pan, cook the lamb mince until browned. Add back the vegetables, tomato paste, and seasonings. Cook for an additional 2-3 minutes. Take off the heat, mix in the lemon juice and Mil Lel Crumbled Fetta with Mediterranean Herbs. Gently combine everything in a bowl and let it cool a bit.
  • Place the baked zucchini, with the pocket side facing up, and generously fill each with the savory lamb mixture. Sprinkle a generous amount of Mil Lel Mozzarella on top, then carefully place them under the grill for 5-7 minutes, or until the cheese is perfectly melted and slightly browned. Serve hot and enjoy immediately.

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