Zucchini Stuffed With Lamb

About

This delicious keto recipes utilises low carb zucchini as a vehicle for aromatic ground lamb complemented by Middle Eastern flavors – Perfect served with a side of cauli rice.

Although lamb has been used, ground chicken or beef would be just as tasty!

Ingredients

• 1 pound ground lamb
• 2 medium zucchini
• 4 teaspoon feta cheese
• 4 teaspoon pine nuts
• 1 tbsp, chopped shallots
• 1 tablespoon tomato puree
• 1 tablespoon cilantro
• 1 teaspoon ground cumin by tone's
• 1 tsp, leaves spices oregano dried
• 1 teaspoon spices coriander leaf dried cilantro chinese parsley
• 1 clove garlic
• ½ cup vegetable stock pot by knorr
• ½ tablespoon olive oil
• ½ teaspoon spices cinnamon ground
• ½ teaspoon salt
• 0.2 teaspoon black pepper

Instructions

1. Heat the oven to 375 Fahrenheit and line a baking tray with foil.
2. Slice the top and bottom off the zucchini and then slice them both in half length wise. Carefully remove the center of the zucchini with a sharp knife, creating a gulley down the center. Be careful not to slice all the way through the zucchini.
3. Arrange them side by side on your foil lined tray and drizzle with a little olive oil. Wrap the foil up around the zucchini to create a parcel and bake for 15-18 minutes until just tender.
4. While the zucchini is cooking, add the lamb to a dry frying pan over a medium heat and brown all over.
5. Finely dice the shallot and mince the garlic and add to the pan with the lamb. Fry gently until the shallot and garlic begins to soften.
6. Add the cumin, oregano, cinnamon and coriander to the pan, stir well to combine.
7. Add the tomato puree and stock to the pan. Season generously and allow the liquid to come to a boil. Reduce to a simmer and stir well. Continue to simmer until there is next to no liquid left in the pan about 5- 10 minutes..
8. Remove the zucchini from the oven and divide the lamb mixture between the 4 halves equally.
9. Return to the oven for a further 10 minutes to bake.
10. After 10 minutes, remove from the oven and crumble a teaspoon of feta over each half, and scatter each with a teaspoon of pine nuts.
11. Return to the oven for a further 5 minutes or until cooked through and the zucchini is slightly soft.
12. Scatter with fresh cilantro to serve.

Nutrition Facts

• Servings: 2
• Calories: 776.5kcal (per serving)
• Fat: 62.6g (per serving)
• Carbs: 10.9g (per serving)
• Protein: 42.3g (per serving)