Roasted Lamb Zucchini Boats

Elena Duggan

Ingredients:

1kg Zucchini or 4 large zucchinis, sliced in half lengthways
500g Lamb mince
150g / 1lge Onion, finely diced
150g / 1lge Tomato, finely diced
150g Passata
5 cloves Garlic, crushed
10g Rosemary, fresh, leaves only, finely diced
10g Oregano, fresh, leaves only, finely diced
25g Basil, fresh, leaves only, finely diced
100g Parmesan, finely grated
1lge Egg
Pepper, to taste
Salt, to taste
EVOO to drizzle

Optional

Replace lamb mince with 500g finely diced or grated mix of carrot and sweet potato for a vegetarian option.

Method:

Preheat your fan forced oven to 180° Celsius.
Using a spoon or melon baller, scoop out the flesh from the zucchini halves, leaving a shell of between 5-10mm. Finely diced the flesh.
In a bowl, mix together all other ingredients, using your hands to ensure thoroughly combined.
Pack mix into the zucchini boats quite tightly to create a generous mound on top of each.
Place filled zucchini boats top to tail in a roasting tray, drizzle with EVOO
Roast in oven for 30 minutes or until meat is cooked through. Serve as a snack or main course.

Notes

You can place the remaining passata from the jar along the bottom of the baking dish first; this will create a softer, looser baked zucchini as an alternative. Smothering in tasty cheese can only makes things yummier too.

Health Notes:

Gluten free
Grain free
Low Fructose / Minimal sugar
Keto Friendly
Vegetarian, optional
Dairy free, optional (leave out parmesan)

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