“Mediterranean Keto-Friendly Egyptian Lunch: Zucchini Boats Stuffed with Spiced Ground Lamb”

Allergens

None

Ingredients

• 1. 2 large zucchinis 2. 1 lb ground lamb 3. 1 medium onion, finely chopped 4. 2 cloves garlic, minced 5. 1 tbsp tomato paste 6. 1 tsp ground cumin 7. 1 tsp ground coriander 8. Salt and black pepper, to taste 9. 1 cup cherry tomatoes, halved 10. 2 cups arugula 11. 1/2 cup crumbled feta cheese 12. 1 cup prepared tzatziki sauce 13. 1 small red onion, thinly sliced and pickled

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Slice the zucchinis in half lengthwise and scoop out the centers, leaving about 1/4 inch thick shells. Place the halves on the prepared baking sheet.
3. In a large skillet, cook the ground lamb over medium high heat until browned, breaking it up with a wooden spoon. Drain excess fat.
4. Add chopped onion and garlic to the skillet, cooking until softened and translucent.
5. Stir in tomato paste, cumin, coriander, salt, and pepper. Cook for 2 3 minutes, allowing flavors to meld. Remove from heat.
6. Fill each zucchini boat with the spiced lamb mixture, pressing gently to pack in the meat. Top each boat with cherry tomatoes and arugula.
7. Bake zucchini boats for 25 30 minutes or until tender and cooked through.
8. To serve, drizzle tzatziki sauce over the baked zucchini boats and sprinkle with crumbled feta cheese. Garnish with pickled red onion slices.

Chef’s Insight

This dish showcases the perfect balance of flavors and textures. The tender zucchini boats provide a satisfying crunch, while the ground lamb is seasoned with aromatic spices that elevate this Mediterranean meal.

Notes

This recipe can be easily doubled for larger gatherings or meal prep.