Lamb Stuffed Zucchini with Yoghurt Sauce

Experience the perfect balance of flavors and textures with our Lamb Stuffed Zucchini with Yoghurt Sauce recipe. This Mediterranean-inspired dish features tender zucchini halves generously filled with a spiced ground lamb mixture, enhanced with aromatic cumin, cinnamon, and paprika for a warming depth of flavor. The savoury stuffing is complemented by a cooling, tangy yoghurt sauce infused with lemon and fresh mint. Ideal for a wholesome dinner or an impressive meal for guests, this recipe is easy to follow and ready in under an hour. Serve it as a vibrant main course that pairs beautifully with a crisp salad or warm pita bread. Bursting with freshness and bold spices, this dish is a true celebration of Middle Eastern flavors!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 medium zucchini
• 2 tablespoons olive oil
• 1 small (finely diced) yellow onion
• 250 grams ground lamb
• 2 cloves (minced) garlic
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 0.5 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 teaspoon (divided) salt
• 0.5 teaspoon black pepper
• 2 tablespoons (chopped) parsley
• 250 grams (plain, full-fat) yoghurt
• 1 tablespoon lemon juice
• 1 tablespoon (chopped) mint

Directions

Step 1

1. Preheat your oven to 190°C (375°F).

Step 2

2. Wash the zucchinis and slice them lengthwise. Use a spoon to carefully scoop out the center flesh, creating a hollow space for the filling. Reserve the zucchini flesh.

Step 3

3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.

Step 4

4. Add the ground lamb to the skillet and cook until browned, breaking it up with a spoon, about 5-6 minutes.

Step 5

5. Stir in the minced garlic, reserved zucchini flesh (finely chopped), tomato paste, ground cumin, ground cinnamon, paprika, 0.5 teaspoon of salt, and black pepper. Cook for another 3 minutes until fragrant and well combined.

Step 6

6. Remove from heat and stir in the chopped parsley. Allow the mixture to cool slightly.

Step 7

7. Place the hollowed zucchini halves on a baking dish. Drizzle 1 tablespoon of olive oil over them and sprinkle with 0.5 teaspoon of salt.

Step 8

8. Use a spoon to fill each zucchini half with the lamb mixture, pressing gently to pack the filling in.

Step 9

9. Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the filling is heated through.

Step 10

10. While the zucchinis bake, prepare the yoghurt sauce. In a small bowl, combine the yoghurt, lemon juice, mint, and a pinch of salt. Mix until smooth and set aside.

Step 11

11. Remove the stuffed zucchinis from the oven and let them cool slightly.

Step 12

12. Serve the lamb stuffed zucchinis warm, drizzled with the yoghurt sauce or with the sauce on the side for dipping.

Nutrition Facts

Serving size	(1446.0g)

Amount per serving	% Daily Value*
Calories	1478.9

Total Fat 83.5g	0%
Saturated Fat 27.7g	0%
Polyunsaturated Fat 6.7g
Cholesterol 256.7mg	0%
Sodium 10929.8mg	0%
Total Carbohydrate 86.8g	0%
Dietary Fiber 11.5g	0%
Total Sugars 70.2g
Protein 87.8g	0%

Vitamin D 10IU	0%
Calcium 789.7mg	0%
Iron 11.0mg	0%
Potassium 3060.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.8%

Protein: 24.2%

Carbs: 23.9%