There is something quite magnificent about stuffed courgettes or zucchini as they are known in different parts of the world. Obviously, zucchinis come in different sizes. Does a large zucchini ever become a marrow or a small marrow ever become a zucchini?
Several years ago I decided I would grow my very own zucchini in my vegetable patch.
I remember how surprised I was and how I almost regretted planting the thing, because it grew so fast that it’s giant leaves overshadowed and smothered the other plants around it.
The filling in these lamb-stuffed zucchinis is so juicy and full of flavour, your friends and family will definitely be asking for more.
STUFFED ZUCCHINI
The filling in these lamb-stuffed zucchinis is so juicy and full of flavour, your friends and family will definitely be asking for more.
2
servings1
hour20
minutesIngredients
1 large Zucchini
100 g Ground Lamb
1 tbsp Finely chopped Onion
1 Crushed Garlic Clove
50 g Chopped Tomatoes
1/2 tbsp Fresh Basil
1/2 Vegetable Stock Cube Crumbled
50 g Grated Cheddar
Salt and Pepper
Method
- Preheat oven to 180 C
- Cut both zucchini in half lengthwise. Using a spoon, carefully scoop the flesh out of the zucchinis
- Chop the flesh and set aside. Sprinkle with salt
- Fry the onion over a medium heat for 4-5 minutes
- Add Garlic and fry for a further minute
- Add ground lamb and fry until cooked
- Add the chopped zucchini flesh, chopped tomatoes, basil and crumbled stock cube
- Cover and simmer for 10 minutes
- Add salt and pepper to taste
- Dry the zucchini. Place into a greased oven-proof dish. Fill the zucchini with the ground lamb and top with the mozzarella.
- Cover with tin foil and bake for 20-30 minutes. Remove foil and bake for a further 20 minutes.
Notes
- MACROS: 4.2g Carbs – 14.5g Fat – 21g Protein – 235 Calories
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