Greek Lamb Stuffed Zucchini Boats

Ingredients

• 4 medium zucchini
• 1 tbsp olive oil
• 1 lb ground lamb
• ¼ cup chopped onion
• 2 cloves garlic, minced
• ½ cup crushed tomatoes
• 1 tsp dried oregano
• ¼ tsp ground cinnamon
• 4 oz crumbled feta
• 2 tbsp chopped fresh parsley
• salt and black pepper, to taste

Steps

1. 1

   Heat the oven to 400°F. Halve the zucchini lengthwise and scoop out the centers, leaving a sturdy shell. Chop the scooped flesh.

2. 2

   Brown the lamb with the onion in the oil. Add the garlic and chopped zucchini flesh and cook 3 minutes.

   Start 8 min timer
3. 3

   Stir in the tomatoes, oregano, cinnamon, salt, and pepper and simmer until thick.

   Start 5 min timer
4. 4

   Fill the shells, set them in a baking dish, and top with feta.

5. 5

   Bake until the zucchini is tender and the cheese is lightly golden. Finish with parsley.

   Start 25 min timer

Tips

• Salt the hollowed shells for 10 minutes and pat dry to reduce moisture.
• Ground beef works if lamb is hard to find.