Keto-Friendly Lebanese Stuffed Zucchini Boats with Spiced Ground Lamb

Allergens

None (excluding the optional Greek yogurt)

Ingredients

• 6 large zucchinis
• 1 lb ground lamb
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup pine nuts, toasted
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• Salt and pepper, to taste
• Olive oil, for brushing
• Optional: Greek yogurt, for serving

Instructions

1. Preheat oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise, and use a spoon to scoop out the flesh, leaving a boat shape. Save the scooped out flesh for later.
3. In a skillet, cook the ground lamb with onion and garlic over medium heat until browned, breaking up any large chunks. Add parsley, pine nuts, cinnamon, allspice, salt, and pepper mix well.
4. Stuff each zucchini boat with the lamb mixture, and place them in a baking dish. Brush the tops with olive oil.
5. Bake for 20 25 minutes, or until zucchinis are tender. Let cool slightly before serving. Optionally, serve with Greek yogurt.

Chef’s Insight

For added flavor, roast the pine nuts before using.

Notes

This recipe is easily customizable to personal taste preferences.