Greek Lamb Stuffed Zucchini

Apr 17, 2015 | CATEGORY: Bone Broth Diet Approved

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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 


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.

Apr 17, 2015 | CATEGORY: Bone Broth Diet Approved