These lamb stuffed zucchini boats are served with Romesco-inspired red sauce and make for a wonderful dinner meal. They can also be prepared as finger food or appetizers. They are paleo, Keto and Whole30 friendly.
Ingredients
- 6 zucchinis see notes
- 2 tablespoons pine nuts
- 1/2 medium brown onion finely diced
- 1/2 teaspoon sea salt
- 1 tablespoon olive oil
- 1 small red chill finely chopped or 1/2 teaspoon chill flakes (use less for milder spice)
- 1 teaspoon paprika powder
- 400-500 g ground lamb or beef mince, about 1 lb.
- 8 Kalamata olives chopped (pits out)
- 2 garlic cloves peeled and finely chopped or crushed
For the Romesco Sauce
- 2 tablespoons olive oil
- 1/2 large red bell pepper capsicum, seeds out and diced
- 1 small brown onion chopped finely
- 1/2 teaspoon salt
- 1 cup zucchini flesh you can leave it out if cooking the sauce at a different time
- 1 garlic clove crushed or chopped
- 1 tablespoon apple cider vinegar
- 2 tablespoons tomato paste
- 1/2 cup water
Instructions
- Preheat the oven to 200 C / 400 F.
- Slice zucchinis in half, going lengthways. Using a small teaspoon or a small melon scoop, remove the flesh making sure the skins stay intact, maybe 10mm thick. They should look like boats. Scooping out the flesh is a delicate process, you can always use a knife to carve it. Chop 1 cup of zucchini flesh and reserve for later.
- Toast the pine nuts in a frying pan for 1 minute (stir around until golden brown). Remove to a bowl.
- Using the same frying pan, sauté the onions, salt and chili in olive oil for 1 minute, then add paprika and cook for another minute on low heat.
- Combine the ground lamb mince with pine nuts, sautéed onions, chopped olives and garlic in a mixing bowl. Add another half teaspoon of salt.
- Stuff the zucchini boats with lamb mixture using your fingers, building just a little hill of mince over the top.
- Place the stuffed zucchinis on a baking tray sprayed or brushed with olive oil. Bake in the oven for 20 minutes. Zucchini will let out some juice in the oven, which is okay.
- To make the sauce, preheat a frying pan to medium-high. Sauté the onions and red peppers in 2 tablespoons of olive oil for 3-4 minutes. Add the salt, chopped zucchini flesh and garlic and cook for another couple of minutes together.
- Finally, add the vinegar, tomato paste, and water, mix well and cook for 2 more minutes until soft. Take off the heat and transfer to a food processor, blender or a container to puree in. Puree until all ingredients are completely ground and the mix is fairly smooth.
Notes
Pick medium to large zucchini - not too small - as they will be easier to scoop the flesh out of.
Ground beef, chicken or turkey can be used in place of lamb. Pine nuts can be omitted for a nut-free version.
For AIP version, omit chili and paprika from the stuffing and serve with a salsa verde sauce or basil pesto instead.
Nutrition
Calories: 512kcal | Carbohydrates: 19g | Protein: 23g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 73mg | Sodium: 859mg | Potassium: 1336mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1625IU | Vitamin C: 99mg | Calcium: 94mg | Iron: 4mg
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