Growing up in a Mediterranean household, stuffed vegetables were a regular at our dinner table. My mom would stuff everything from peppers to grape leaves, but her stuffed zucchini was always my favorite. I remember watching her hollow out each zucchini with careful precision while I sat at the kitchen counter, waiting to help mix the lamb filling.
It’s funny how some recipes stick with you through the years. While my first attempts at making this dish weren’t quite as neat as my mom’s (there was definitely some broken zucchini involved), I’ve since figured out the tricks to getting it right. Trust me, once you master the technique of hollowing out the zucchini without breaking it, the rest is pretty straightforward.
Suggestions for Ingredient Substitution
Ground lamb can be replaced with ground beef, turkey, or plant-based meat alternatives for different dietary preferences. These options maintain the dish’s protein content while offering varied flavors. Adjust cooking times slightly, as turkey may cook faster than lamb.
Feta cheese can be substituted with goat cheese for a milder flavor or nutritional yeast for a vegan option. Use slightly less goat cheese, as it’s creamier than feta. For nutritional yeast, start with half the amount and adjust to taste.
Pine nuts can be replaced with chopped walnuts or sunflower seeds for similar texture and nutritional benefits. These alternatives are often more budget-friendly and widely available. Use the same quantity as called for in the original recipe. Toasting the nuts or seeds before adding them will enhance their flavor.
| Preparation Time | 15-25 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 55-75 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1400-1600
- Protein: 70-80 g
- Fat: 100-110 g
- Carbohydrates: 80-90 g
Ingredients
For the zucchini:
- 1 extra-large zucchini (about 1.5-2 lbs)
- 1/4 cup water
For the ground lamb stuffing:
- 1 sweet onion (finely chopped)
- 2 chopped tomatoes (diced into 1/2-inch pieces)
- 1/2 cup pine nuts (toasted lightly for extra crunch)
- coarse salt, to taste (I like Redmond Real Salt)
- 1 lb ground lamb
- 1/4 cup mint leaves (fresh, finely chopped)
- 3/4 cup crumbled feta cheese
- 1 tbsp minced garlic (freshly minced for best flavor)
- black pepper, to taste (freshly ground for more aroma)
- 1 tbsp olive oil
- 1 can tomato sauce
For the topping:
- 1 fresh mint leaves
- 3/4 cup bread crumbs (panko works well for extra crispiness)
- 3/4 cup shredded mozzarella cheese (I use Sargento shredded mozzarella)
Step 1: Prepare the Zucchini
Preheat your oven to 450 degrees F (230 degrees C).
Use a melon baller to scoop out the seeds and pulp from the zucchini halves, leaving about a half-inch thick shell.
Chop the zucchini pulp into pieces roughly 1/4 inch in diameter, discarding the seeds.
Set aside the chopped pulp for later use.
Step 2: Cook the Lamb Mixture
Heat olive oil in a large skillet over medium heat.
Add the onion and garlic, cooking and stirring until tender, about 5 minutes.
Add ground lamb to the skillet, cooking and stirring until lightly browned, approximately 5 to 7 minutes.
Incorporate the chopped zucchini pulp into the lamb mixture and reduce the heat to medium-low.
Allow the mixture to simmer until the zucchini is heated through, about 3 minutes.
Drain any excess grease from the skillet, then season the lamb mixture with coarse salt and black pepper.
Step 3: Combine Filling Ingredients
Remove the skillet from the heat and carefully stir in the tomato sauce, tomatoes, feta cheese, pine nuts, and 1/4 cup of mint leaves until well combined.
Spoon the mixture evenly into the hollowed zucchini halves.
Step 4: Bake the Stuffed Zucchini
Place the stuffed zucchini halves into a large baking dish and pour a small amount of water into the dish to help with baking.
Bake in the preheated oven for 30 minutes to allow the flavors to meld and the zucchini to soften.
Step 5: Add Toppings and Finish Baking
In a separate bowl, mix together bread crumbs and mozzarella cheese.
After the initial baking period, sprinkle 1/4 cup of fresh mint leaves over the stuffed zucchini.
Top with the bread crumb and cheese mixture.
Return the baking dish to the oven and continue baking until the topping becomes crusty and lightly browned, about 10 additional minutes.
Step 6: Serve and Enjoy
Remove the dish from the oven and let the stuffed zucchini cool slightly before serving.
Enjoy this flavorful and satisfying dish!
