Keto Egyptian Zucchini Boats Stuffed with Spiced Ground Lamb and Cauliflower Rice

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large zucchinis 1 lb ground lamb 2 cups cauliflower rice 1 medium onion, finely chopped 2 cloves garlic, minced 1/2 cup tomato sauce 1 tbsp olive oil 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground paprika Salt and pepper to taste Fresh parsley, chopped for garnish

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise, and using a spoon or melon baller, scoop out the flesh, leaving a 1/4 inch shell. Chop the removed flesh and set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion and garlic, cook until softened.
4. Add ground lamb to the skillet, breaking it up with a wooden spoon and cook until browned. Drain excess fat.
5. Stir in spices, tomato sauce, and chopped zucchini flesh. Cook for about 10 minutes or until the mixture thickens.
6. In another pan, sauté cauliflower rice with a pinch of salt for 5 7 minutes or until slightly tender. Set aside.
7. Stuff each zucchini boat with the lamb and cauliflower rice mixture. Place stuffed boats on a baking sheet lined with parchment paper.
8. Bake in the preheated oven for 20 25 minutes, or until the zucchini is tender.
9. Top with fresh parsley and serve immediately.

Chef’s Insight

To enhance the aroma, add 1/2 teaspoon of ground cinnamon to the spice mix for an authentic Egyptian flavor.

Notes

You can use pre-made cauliflower rice or make your own by pulsing cauliflower florets in a food processor until it resembles rice.