Stuffed Zucchini Boats with Ricotta & Ground Lamb
Zucchini halves roasted and filled with savory ground lamb, herbs, and creamy ricotta.
Ingredients
2 medium zucchinis, halved lengthwise and centers scooped
6 oz ground lamb
½ cup whole milk ricotta cheese
1 Tbsp butter or ghee (for cooking)
1 clove garlic, minced
1 Tbsp fresh parsley, chopped
½ tsp dried oregano
¼ tsp ground cumin
Salt and pepper, to taste
Optional: 2 Tbsp grated Parmesan or crumbled feta for topping
Macronutrients
(makes 2 servings)
Protein: 27g
Fat: 35g
Carbs: 5g
Preparation
Preheat oven to 375°F (190°C). Slice zucchinis in half lengthwise and scoop out centers to make boats, leaving a ¼-inch border. Place in a baking dish.
In a skillet over medium heat, melt butter or ghee. Add garlic and ground lamb. Cook for 5–6 minutes until browned. Season with oregano, cumin, salt, and pepper. Stir in parsley and remove from heat.
Let lamb cool slightly, then stir in ricotta cheese until combined.
Fill zucchini boats with the lamb-ricotta mixture. Sprinkle with optional Parmesan or feta.
Bake uncovered for 20–25 minutes, or until zucchinis are tender and tops are lightly golden.
Garnish with extra parsley or a drizzle of olive oil if desired.
FRIDAY 260130