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Mediterranean Stuffed Zucchini
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Succulent lamb and feta stuffed zucchini boats with pine nuts and tomatoes.
Ingredients:
  • 1 extra large zucchini, halved lengthwise
  • 1 tablespoon olive oil
  • 1 sweet onion, chopped
  • 1 tablespoon chopped garlic
  • 1 pound ground lamb
  • coarse salt to taste
  • ground black pepper to taste
  • 1 (16 ounce) can tomato sauce
  • 2 tomatoes, chopped
  • 0.75 cup crumbled feta cheese
  • 0.5 cup pine nuts
  • 0.25 cup mint leaves
  • 0.25 cup water
  • 0.75 cup seasoned bread crumbs
  • 0.75 cup shredded mozzarella cheese
Instructions:
  • Preheat your oven to a toasty 450 degrees F (230 degrees C).
  • Scoop out zucchini seeds and pulp using a melon baller, leaving a half-inch shell. Chop zucchini pulp into 1/4-inch pieces and discard seeds.
  • In a large skillet over medium heat, sauté onion and garlic in olive oil until tender, around 5 minutes. Add ground lamb and cook until lightly browned, about 5-7 minutes. Mix in chopped zucchini and simmer on medium-low heat until zucchini is hot, about 3 minutes. Drain any excess grease and season with salt and pepper.
  • Take the skillet off the heat. Combine tomato sauce, tomatoes, feta cheese, pine nuts, and 1/4 cup mint leaves with the lamb mixture. Fill the zucchini halves with the mixture and place them in a large baking dish. Pour water into the dish.
  • Preheat your oven and let it work its magic. Combine bread crumbs and mozzarella in a bowl for a delightful mix of textures. Gently lay 1/4 cup of fresh mint leaves on the zucchini, then generously top with the breadcrumb and cheese mixture. Bake until the top is beautifully crusty and golden brown, for just about 10 more minutes.

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