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:

  1. Preheat your fan forced oven to 180° Celsius.
  2. 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.
  3. In a bowl, mix together all other ingredients, using your hands to ensure thoroughly combined.
  4. Pack mix into the zucchini boats quite tightly to create a generous mound on top of each.
  5. Place filled zucchini boats top to tail in a roasting tray, drizzle with EVOO
  6. Roast in oven for 30 minutes or until meat is cooked through. Serve as a snack or main course.

Notes

  1. 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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