Description
Zucchini halves cradling a spiced lamb, feta, and pine nut mixture, delivering smoky, tangy, and herbal flavors. A protein-rich main course with a golden crumb topping, balanced by tender zucchini.
Ingredients
1 extra large zucchini, halved
1 tablespoon olive oil
1 sweet onion, chopped
1 tablespoon garlic, chopped
1 pound ground lamb
Coarse salt, to taste
Ground black pepper, to taste
16 oz (450g) tomato sauce
2 fresh tomatoes, chopped
3/4 cup crumbled feta cheese
1/4 cup pine nuts
3/4 cup seasoned breadcrumbs
3/4 cup shredded mozzarella cheese
Instructions
Preheat oven to 375°F (190°C)
Rinse zucchini halves and scoop out flesh, forming shells
Heat olive oil in a skillet, sauté onion and garlic until tender
Add ground lamb, salt, and pepper; cook until browned
Stir in tomato sauce and fresh tomatoes, simmer 10 minutes
Mix in crumbled feta and transfer to zucchini shells
Top with breadcrumbs and mozzarella
Place in baking dish, pour 1/2 inch water in the bottom
Bake 40 minutes or until zucchini is tender and topping is golden
Notes
Use fresh ground pepper for vibrant flavor
Roma tomatoes reduce moisture
Panko breadcrumbs increase crunch
Substitute mozzarella with Parmesan if grating
Replace feta with vegan alternative if preferred
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg