Egyptian Keto-Friendly Zucchini Boats Stuffed with Spicy Lamb and Herbs

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 medium zucchinis 1 lb ground lamb 1 small onion, finely chopped 2 cloves garlic, minced 1 tbsp olive oil 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp ground cinnamon 1/4 tsp cayenne pepper Salt and black pepper, to taste Fresh parsley, finely chopped Fresh mint leaves, roughly torn 1 cup cherry tomatoes, halved 1 cup crumbled feta cheese Fresh lemon juice

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Slice the zucchinis in half lengthwise and use a spoon or melon baller to remove the flesh, leaving a 1/4 inch shell. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
4. Add ground lamb, breaking it up with a spatula, and cook until browned. Drain excess fat if needed.
5. Stir in cumin, coriander, cinnamon, cayenne pepper, salt, and black pepper. Cook for 2 minutes.
6. Remove from heat and mix in parsley, mint leaves, and half of the cherry tomatoes.
7. Fill each zucchini shell with the lamb mixture and place them on the prepared baking sheet.
8. Bake for 25 30 minutes or until zucchini is tender.
9. Remove from oven and top each boat with crumbled feta cheese, remaining cherry tomatoes, and a squeeze of fresh lemon juice.
10. Return to the oven for an additional 5 minutes.
11. Serve immediately and enjoy this delectable Egyptian inspired keto dish!

Chef’s Insight

The key to a successful dish is balancing flavors and textures. The zucchini provides a tender crunch, while the lamb filling adds spice and richness, and the feta cheese offers creaminess.

Notes

This dish is not suitable for those with dairy or lamb allergies. Adjust the recipe to accommodate dietary restrictions as needed.