Lamb Stuffed Zucchini

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The filling in these lamb-stuffed zucchinis is so juicy and full of flavour, your friends and family will definitely be asking for more.

The ingredient of Lamb Stuffed Zucchini

• 4 large zucchini
• spray oil to cook
• 1 tablespoon oil
• 1 2 medium red onion finely diced
• 1 clove garlic minced
• 2 tablespoons fresh mint finely sliced
• 1 teaspoon fresh oregano finely sliced
• 40g pitted kalamata olives finely diced
• half small red capsicum finely diced
• half small yellow capsicum finely diced
• 350g lamb mince
• 2 tablespoons tomato paste
• salt and pepper to taste
• 1 tablespoon lemon juice
• 100g mil lel crumbled fetta with mediterranean herbs
• 120g mil lel mozzarella

The Instruction of lamb stuffed zucchini

• preheat oven to 180u00b0c
• cut the zucchini lengthwise and remove a few centimetres of the flesh using a teaspoon to create long pockets finely chop flesh and reserve for the filling line a baking tray and spray the halves with oil place the prepared zucchini cut side down on the tray and cover with foil bake for 15 20 minutes or until tender
• meanwhile create the filling by heating the oil in a large fry pan on medium heat add the onion garlic herbs olives capsicum and reserved zucchini flesh sautu00e9 until vegetables are tender and any liquid from the vegetables have reduced remove the mix from the pan and set aside
• using the same fry pan add the lamb mince and brown until cooked through return the vegetable mix to the pan along with the tomato paste and seasonings and cook for a further 2 3 minutes remove the lamb mixture from the heat add the lemon juice and mil lel crumbled fetta with mediterranean herbs gently fold to combine place the mix in a bowl and allow to cool slightly
• turn baked zucchini pocket side up and fill each with the lamb mix top all with mil lel mozzarella and place under a grill for 5 7 minutes or until cheese has melted and browned serve immediately

Nutritions of Lamb Stuffed Zucchini

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