Greek Lamb Stuffed Zucchini
Prep time: 20 • Cook time: 30 minutes • Yield: 4 servings
- 4 medium zucchini
- 1 pound ground lamb
- ⅓ cup red onion, chopped
- ¼ cup roasted red peppers, chopped
- 1 clove garlic, minced
- 1 tablespoon fresh mint, chopped
- 1 tablespoons lemon zest, about
- 1 lemon
- 4 teaspoons almond meal (optional)
- Salt and pepper to taste
Directions: Preheat oven to 375⁰F Cut each zucchini in half lengthwise. Using a small spoon or melon baller, scoop out and reserved the flesh, forming individual zucchini shells. Chop the reserved flesh and set aside. Brown the ground lamb in a skillet over medium-high heat. After 5 minutes, add the reserved zucchini, red onion, roasted red peppers, and garlic and sauté for about 5 minutes more.
Remove from heat and stir in the fresh mint and lemon zest. Fill each zucchini boat with the lamb mixture. Optionally, sprinkle lightly with almond meal. Place on a foil- or parchment- lined baking sheet. Spray lightly with coconut oil and bake for 25 to 30 minutes, until lightly browned. Optionally serve with fresh mint and lemon wedges.