Lamb Stuffed Zucchini

"I had several "eight-ball" or round zucchini from my garden and wanted a yummy main dish to make them into so I created this for dinner. It came out savory and delicious! It would be great to stir some cheese into the stuffing as well. I served it with steamed rice and fruit salad."
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Ready In:
4 zucchini boats




  • Wash the zucchini well and cut the stem off. If using regular long zucchini, slice in half lengthwise. Using a melon baller, hollow out the middle of the zucchini while keeping a "boat" of outer flesh intact. Swirl 1T. olive oil in the bottom of a baking dish and place the zucchini boats in the dish.
  • Preheat oven to 350.
  • In a non-stick medium fry pan, saute the onions and garlic in the other T. of olive oil. Let them soften but do not brown.
  • Add the ground lamb and cook until the lamb is mostly cooked through.
  • Remove from heat.
  • Stir in the bread crumbs and rosemary, salt and pepper.
  • Beat the egg lightly in a separate bowl then pour over the lamb mixture and stir to combine.
  • Spoon the lamb mixture into each zucchini cavity, mounding to fill. Any filling that falls around the zucchini will just make nice browned bits to eat.
  • Cover with foil loosely and bake in oven for 20 minutes.
  • Remove foil and bake another 10-15 minutes or until zucchini is nicely softened and stuffing is browned.

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<p>I am a stay at home mom/ former Dietitian who reads cookbooks and cooks to destress. I have 2 young boys who are extremely active. <br />I collect cookbooks as an addiction and a hobby. I have a wide range from Naked Chef, to bed and breakfast cooking, to Greek, Italian, French, Indian, Japanese and Middle Eastern food. I love trying ethnic recipes and restaurants and then going back to old American standards. <br />I spend most of my day either in the kitchen or outside running around with the boys. My husband and I are in the process of planning an addition and creating our dream kitchen.</p>
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