Further Food Nutritionist Commentary:

Zucchinis can work as a great base for many meals, just like this recipe. It's versatile, and has a very mild flavor. This recipe provides a 20 gram protein punch per serving. Protein is broken down into amino acids, which serve as building blocks to make cells, tissues & muscles. Ground lamb can be high in saturated fat - look for lean options, like 90/10 at the grocery store. You could also use lean ground turkey or chicken in place of lamb, for a lower overall saturated fat content. Consider boosting the fiber content of this recipe by adding in a few more vegetables, like chopped carrots or celery. Coconut oil is very high in saturated fat and is best used in moderation. Try using canola or avocado oil instead (best for high heat cooking).

By Alex Lane

Lamb Stuffed Zucchini with Greek Spices

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Servings: 4

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

Instructions

1. Preheat oven to 375⁰F
2. 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.
3 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.

4. Remove from heat and stir in the fresh mint and lemon zest.
5. Fill each zucchini boat with the lamb mixture. Optionally, sprinkle lightly with almond meal. 6. Place on a foil- or parchment- lined baking sheet. Spray lightly with coconut oil and bake for 25 to 30 minutes, until lightly browned.
Optional: serve with fresh mint and lemon wedges.

1. Preheat oven to 375⁰F 2. 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. 3 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. 4. Remove from heat and stir in the fresh mint and lemon zest. 5. Fill each zucchini boat with the lamb mixture. Optionally, sprinkle lightly with almond meal. 6. Place on a foil- or parchment- lined baking sheet. Spray lightly with coconut oil and bake for 25 to 30 minutes, until lightly browned. Optional: serve with fresh mint and lemon wedges.

Nutrition Information

Per Serving:  Calories: 367; Total Fat: 29 g; Saturated Fat: 12 g; Monounsaturated Fat: 11 g; Polyunsaturated Fat: 2 g; Cholesterol: 84 mg; Sodium: 324 mg; Potassium: 374 mg; Carbohydrate: 5 g;  Fiber: 1 g; Sugar: 3 g; Protein: 20 g
Nutrition Bonus: Vitamin C: 35%; Iron: 12%; Vit A: 5%; Calcium: 3%;
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