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.
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
Heat the oven to 200C or 400F.
- 2
Chop the ends off the zucchini and cut in half lengthways.
- 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
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
Place them into a baking dish and bake in the middle of the oven for 15-20 minutes.
- 6
Meanwhile, place a large pan on a medium heat and add the remaining oil.
- 7
Add the green chilli and garlic when the oil is hot and fry for a few minutes until fragrant.
- 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
Then add the lamb and cook until brown.
- 10
Add the harissa paste and season with ground coriander, all spice, cinnamon, cumin and salt.
- 11
Continue to cook until the lamb juices have evaporated and remove from the heat.
- 12
Then combine the tahini, lemon juice and salt in a small bowl.
- 13
Stir in a tiny amount of water (a tsp at a time) until the sauce is just about pourable.
- 14
Remove the courgettes from the oven, spoon in the lamb mince and drizzle with the tahini sauce.
- 15
Place under the grill / broiler for a further 5 minutes until the tahini sauce starts to brown.
- 16
Serve immediately scattered with chopped fresh parsley.
Cook it from the original
This recipe comes from knifeandsoul.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on knifeandsoul.com