Israeli Zucchini Boats: A Keto-Friendly Snack Full of Flavor and Texture

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 large zucchinis
• 1 lb ground lamb
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 1 tsp ground cumin
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F (190°C). Cut the zucchinis in half lengthwise and use a spoon to scoop out the flesh, leaving a shell about 1/4 inch thick. In a large skillet, heat olive oil over medium heat. Add onion and garlic, cook until softened. Add ground lamb, cumin, salt, and pepper, cook until browned. Stir in parsley and mint, then remove from heat. Mix feta cheese into the lamb mixture. Fill each zucchini boat with the lamb mixture, pressing down gently. Place filled zucchinis on a baking sheet lined with parchment paper. Bake for 30 35 minutes, or until zucchinis are tender and golden brown.

Chef’s Insight

Make sure to scoop out the zucchini flesh evenly for consistent cooking times.

Notes

Adjust seasoning to taste.