Greek Lamb Stuffed Zucchini

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.