Low Carb Zucchini Stuffed With Lamb

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    33 min

  • ready time

    ready time

    43 min

Low Carb Zucchini Stuffed With Lamb

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!

  • Net Carbs

    7.9 g

  • Fiber

    3 g

  • Total Carbs

    10.9 g

  • Protein

    42.3 g

  • Fats

    62.6 g

776 cals

Low Carb Zucchini Stuffed With Lamb

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Ground Lamb

    Ground Lamb

    1 pound

  •  Zucchini

    Zucchini

    2 medium

  • Feta Cheese

    Feta Cheese

    4 teaspoon

  • Pine Nuts

    Pine Nuts

    4 teaspoon

  • Shallots

    Shallots

    1 tbsp, chopped

  • Tomato Puree

    Tomato Puree

    1 tablespoon

  • Cilantro

    Cilantro

    1 tablespoon

  • Ground Cumin by Tone's

    Ground Cumin by Tone's

    1 tsp

  • Spices Oregano Dried

    Spices Oregano Dried

    1 tsp, leaves

  • Spices Coriander Leaf Dried Cilantro Chinese Parsley

    Spices Coriander Leaf Dried Cilantro Chinese Parsley

    1 tsp

  • Garlic

    Garlic

    1 clove

  • Vegetable Stock Pot by Knorr

    Vegetable Stock Pot by Knorr

    0.5 cup

  • Olive Oil

    Olive Oil

    ½ tablespoon

  • Spices Cinnamon Ground

    Spices Cinnamon Ground

    ½ tsp

  • Salt

    Salt

    ½ teaspoon

  • Black Pepper

    Black Pepper

    ⅕ tsp

Recipe Steps

steps 12

43 min

  • Step 1

    Heat the oven to 375 Fahrenheit and line a baking tray with foil.
  • Step 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.
    Step 2
  • Step 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.
  • Step 4

    While the zucchini is cooking, add the lamb to a dry frying pan over a medium heat and brown all over.
    Step 4
  • Step 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.
    Step 5
  • Step 6

    Add the cumin, oregano, cinnamon and coriander to the pan, stir well to combine.
    Step 6
  • Step 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..
    Step 7
  • Step 8

    Remove the zucchini from the oven and divide the lamb mixture between the 4 halves equally.
    Step 8
  • Step 9

    Return to the oven for a further 10 minutes to bake.
  • Step 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.
    Step 10
  • Step 11

    Return to the oven for a further 5 minutes or until cooked through and the zucchini is slightly soft.
  • Step 12

    Scatter with fresh cilantro to serve.
    Step 12

Comments 4

  • Peels

    Peels 4 years ago

    Lovely recipe! I'm confused by the serving size, is 1 serving a single zucchini half, or a single whole zucchini (2 pieces)?

    • AmazingKale485654

      AmazingKale485654 2 years ago

      There are 2 zucchini in the ingredients and it serves 2, so I assume it's 2 halves. A bit confusing, I agree!

  • Daniela

    Daniela 5 years ago

    Great flavors! I love the nut element- I had walnuts on hand and it was delish. I doubled the recipe 1# ground lamb and 1# fresh ground pork. It was super easy and pretty quick to make.

    • recipewriter

      recipewriter 5 years ago

      Thank you very much :)