21 Day Slim Down - Website Ad
SLIM Collagen Shakes
Current Recipe:

Greek Lamb Stuffed Zucchini

Related Resources:

More Recipes

Prep time: 10 min • Yield: 10 servings using ten (10) 3-ounce popsicles molds Ingredients: ¼ cup water 6 ounces…

Make Bone Broth fast with your pressure cooker or Instant Pot! If you have a pressure cooker or Instant Pot, it's easy…

Cranberries add a tart/sweet flavor to the pork. Serve leftovers in lettuce or cabbage cups for lunch.  If there are…

This is a traditional German dish often served on New Year’s Day for good luck. The cooked apples, onions, and…

With just a few ingredients and your Instant Pot, you can have a delicious pork chops ready in minutes! Instant…

This hearty Instant Pot Oxtail Ragout  is rich with flavor! Warm and comfy and good for the soul!  If you haven’t…

Need to get dinner on the table in a flash? You can “roast” a whole chicken in your pressure cooker…

Adding Italian herbs and tomatoes to a basic pot roast recipe enhances the flavors. Pressure cooking makes for fast preparation…

The delicate flavor and texture of leeks combined with the earthiness of mushrooms turn ordinary chicken breasts into creamy deliciousness.…

Greek Lamb Stuffed Zucchini

Written by Dr. Kellyann Petrucci

Download PDF

Prep time:  20 • Cook time:  30 minutes • Yield:  4 servings

 Ingredients:
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 non-stick 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.