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)

Similar Recipes

Roasted Broccoli Soup

Roasted Broccoli Soup

Ingredients: 2 heads broccoli 1 large leek, halved lengthwise, rinsed 2 tbsp extra virgin olive oil 1 head garlic, unpeeled 4 cups (1L) chicken or vegetable stock 120g baby spinach leaves 125g sour cream, plus extra to serve Chilli flakes & herbs, such as basil,...

Vegetable Tempura

Vegetable Tempura

This recipe is brought to you with the help of our friends at Asian Inspirations Ingredients: 2 pieces Shimeji mushroom (thinly sliced) 2 pieces Red capsicum (thinly sliced) 2 pieces Zucchini (thinly sliced) 2 pieces Eggplant (thinly sliced) 2 pieces Sweet potato...

Jollof Rice

Jollof Rice

Ingredients: 30ml Vegetable oil 1 tin of chopped tomatoes  3 small red onions, 1 sliced, 2 roughly chopped  1 Red Scotch bonnet, finely chopped  100g Tomato paste  2 Tsp curry powder  1 Tsp Thyme, Fresh preferably but dried will also work 2 Bay leaves  1lt Chicken...

Quiche Lorraine

Quiche Lorraine

Ingredients:For pastry:  225g Plain Flour 100g Butter, unsalted (Make sure it’s really cold!) 4 Tbsp water, chilled  For Filling:  250ml Cream  2 Large Eggs 200g Gaunchalie (or bacon)  1 Brown Onion, diced  100g Heritage baby tomatoes (halved) 125g Gruyère cheese  50g...

Venison With Cranberry Sauce

Venison With Cranberry Sauce

This recipe is brought to you with the help of our friends at Ocean Spray Ingredients: 400g Venison Loin  1 Carrot chopped 1 Brown onion, diced  1 Bay Leaf  2 Sprigs Rosemary  1 Bulb Garlic 1 Glass Red wine  1 Tbsp Tomato paste  700ml Beef Stock  100g Dark chocolate ...

Corn Fritters

Corn Fritters

Ingredients: 100g self raising flour  1 egg  3 tbs sour cream 2 tins corn ½ bunch coriander 1 bunch spring onions  2 avocados 1 shallot 1 long red chilli 2 limes Method: n a mixing bowl, combine your egg, the tinned corn, ½ a shallot, sour cream and flour together,...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!