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Lamb + Fig Stuffed Zucchini Boat Recipe

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 450
Enjoy these flavorful zucchini boats filled with spiced lamb, sweet figs, and fresh herbs, topped with a creamy yogurt sauce.

Ingredients

Zucchini

  • 4 each zucchini (halved lengthwise and seeded)
  • 2 tablespoons tablespoons extra-virgin olive oil
  • Salt + Pepper Salt and Pepper
  • 8 ounces ounces ground lamb
  • 1 each onion (chopped fine)
  • 4 cloves garlic (minced)
  • 2 teaspoons teaspoons ras el hanout
  • 3/4 cup cups chicken broth
  • 1/2 cup cups medium-grind bulgur (rinsed)
  • 1 cup cups Dried Figs (stemmed and cut into 1/4-inch pieces)
  • 2 tablespoons tablespoons pine nuts (toasted)
  • 2 tablespoons tablespoons minced fresh parsley
  • 1 cup plain Greek Yogurt
  • 2 tablespoons tablespoons extra-virgin olive oil
  • 2 tablespoons tablespoons minced fresh dill
  • 1 clove garlic (minced)
  • 1 each cucumber (peeled, halved lengthwise, seeded and shredded)

Salt and Pepper

Instructions 

  • Preheat oven to 375°F (190°C). Scoop out zucchini centers and set aside.
  • Cook lamb with onion, garlic, ras el hanout, salt, and pepper until browned.
  • Add chicken broth, bulgur, and figs; simmer until thickened.
  • Stuff zucchini shells with lamb mixture and bake for 20-25 minutes.
  • Prepare yogurt sauce with herbs, garlic, and olive oil; serve with zucchini.

Notes

For extra flavor, toast pine nuts until golden before adding.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Mediterranean
Keyword: Fig, Lamb, Zucchini