Middle Eastern Stuffed Zucchini

16g protein · 30 min · 358 kcal

Middle Eastern Stuffed Zucchini

The tastiest stuffed zucchini boats in just 30 minutes with flavorful and lightly spiced lamb mince and a creamy and zesty tahini sauce.

30 min3 servings358 kcal

Ingredients

  • 3 medium to large zucchini ((Note 1))
  • 1 tbsp olive oil
  • 2 green chillies (finely chopped (Note 2))
  • 2 garlic cloves (crushed)
  • 1/2 lb ground lamb ((Note 3))
  • 2 tsp harissa paste ((optional))
  • 1/2 tsp ground coriander
  • 1/2 tsp all spice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1 large handful finely chopped fresh parsley (optional)
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1/4 tsp salt
  • 1/2-1 tbsp water

Instructions

  1. 1

    Heat the oven to 200C or 400F.

  2. 2

    Chop the ends off the zucchini and cut in half lengthways.

  3. 3

    Use a teaspoon to scoop out the courgette flesh and seeds onto a chopping board and chop roughly into small pieces (around 1cm / 1/2 inch).

  4. 4

    Pat the courgettes dry with kitchen paper, brush lightly with olive oil (this should use around half of the oil) and sprinkle with a small amount of salt.

  5. 5

    Place them into a baking dish and bake in the middle of the oven for 15-20 minutes.

  6. 6

    Meanwhile, place a large pan on a medium heat and add the remaining oil.

  7. 7

    Add the green chilli and garlic when the oil is hot and fry for a few minutes until fragrant.

  8. 8

    Increase the heat and add the courgette flesh and seeds and fry for a few minutes until any water from the courgettes evaporates.

  9. 9

    Then add the lamb and cook until brown.

  10. 10

    Add the harissa paste and season with ground coriander, all spice, cinnamon, cumin and salt.

  11. 11

    Continue to cook until the lamb juices have evaporated and remove from the heat.

  12. 12

    Then combine the tahini, lemon juice and salt in a small bowl.

  13. 13

    Stir in a tiny amount of water (a tsp at a time) until the sauce is just about pourable.

  14. 14

    Remove the courgettes from the oven, spoon in the lamb mince and drizzle with the tahini sauce.

  15. 15

    Place under the grill / broiler for a further 5 minutes until the tahini sauce starts to brown.

  16. 16

    Serve immediately scattered with chopped fresh parsley.

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