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Greek Stuffed Zucchini with Lamb and Feta

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PREP TIME
20 min
COOKING TIME
50 min
TOTAL TIME
70 min
SERVINGS
4 servings
Dinner Mediterranean
Greek Stuffed Zucchini with Lamb and Feta
Ingredients
  • 1 extra large zucchini, halved lengthwise
  • 1 tablespoon olive oil
  • 1 sweet onion, chopped
  • 1 tablespoon chopped garlic
  • 1 pound ground lamb
  • coarse salt to taste
  • ground black pepper to taste
  • 1 (16 ounce) can tomato sauce
  • 2 tomatoes, chopped
  • 3/4 cup crumbled feta cheese
  • 1/2 cup pine nuts
  • 1/4 cup mint leaves
  • 1/4 cup water
  • 1/4 cup mint leaves
  • 3/4 cup seasoned bread crumbs
  • 3/4 cup shredded mozzarella cheese
Instructions
1
Firstly, preheat your oven to a high temperature of 450 degrees F (230 degrees C).
2
Next, use a melon baller to carefully extract the seeds and pulp from each zucchini half, separating them into two distinct components. Scoop out about a half-inch of the shell from each zucchini, leaving it intact.
3
Then, chop the zucchini pulp into small pieces approximately 1/4 inch in diameter. Discard the seeds.
4
After that, heat a generous amount of olive oil in a large skillet over medium heat. Cook and stir the onion and garlic in hot oil until they become tender, taking around 5 minutes.
5
Add ground lamb to the skillet and continue cooking and stirring until it's lightly browned, taking 5 to 7 minutes.
6
Stir the chopped zucchini into the lamb mixture and reduce heat to a lower setting. Simmer the mixture until the zucchini is hot, approximately 3 minutes.
7
Drain any excess oil from the skillet. Season the lamb mixture with coarse salt and black pepper to taste.
8
Remove the skillet from heat and stir in tomato sauce, tomatoes, feta cheese, pine nuts, and 1/4 cup of fresh mint leaves. Spoon the mixture into each zucchini half.
9
Place the stuffed zucchini halves in a large baking dish. Pour water into the bottom of the dish.
10
Bake the zucchini halves in your preheated oven for 30 minutes. Mix bread crumbs and mozzarella cheese in a bowl.
11
Sprinkle an additional 1/4 cup of fresh mint leaves over the zucchini and top with the bread crumb mixture. Continue baking until the top is crispy and golden brown, taking about 10 minutes more.