mediterranean

Stuffed Zucchini Boats with Lamb and Pine Nuts

Name: Stuffed Zucchini Boats with Lamb and Pine Nuts
Yield: 1 serving
Cuisine: mediterranean
Ingredients: 293 g zucchini; 146 g ground lamb, 85% lean; 73 g onion, finely chopped; 11 g extra virgin olive oil; 16 g pine nuts; 9 g fresh parsley, chopped; 2 g sea salt; 0.91 g black pepper

This baked dish pairs zucchini with ground lamb, 85% lean, pine nuts and onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

32 g Protein

20 g Carbohydrates

50 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

293g zucchini 50 kcal
146g ground lamb, 85% lean 372 kcal
73g onion, finely chopped 29 kcal
11g extra virgin olive oil 97 kcal
16g pine nuts 93 kcal
9g fresh parsley, chopped 3 kcal
2g sea salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

zucchini
Heat oven to 400 F. Halve the zucchini lengthwise and scoop out the centers, leaving a 1/4-inch shell; chop the scooped zucchini flesh.
onionextra virgin olive oil
Warm olive oil in a skillet over medium heat. Add onion and cook until softened, 4-5 minutes.
zucchiniground lambsea saltblack pepper
Add ground lamb, salt, and pepper; cook, breaking up, until browned, 6-8 minutes. Stir in chopped zucchini flesh and cook 2 minutes more.
zucchinipine nutsfresh parsley
Off heat, mix in pine nuts and parsley. Stuff the mixture into the zucchini shells.
zucchini
Bake on a sheet pan until zucchini is tender and the tops are lightly browned, 18-22 minutes. Rest 3 minutes before serving.