For the love of Food :)

Stuffed Zucchini

Serves 4-6
The other day I came home from a friends house with a bagful of zucchinis from her garden. And although most of them were small and sweet there were a few that were rather large. I find that the bigger zucchinis tend to be a little bitter and therefore like to scoop out the middle and stuff the ‘shells’ with baharat spiced lamb mince. This is also a super healthy dinner option and a great way to get your kids to eat their veggies. I like to serve this with Labna (Labneh) on the side, you can make your own or buy it pre made. If you don’t want to serve it with Labna you can always use hummus instead. If your after a super quick and easy midweek meal please give this meal a try! I promise you won’t be disappointed.


  • 3-4 Large zucchinis, cut in half length ways
  • 400g of lamb mince (if you can’t find lamb mince you can use beef)
  • 1 Onion, diced
  • 2 Garlice cloves, minced
  • 2-3 Tbs of Baharat Spice Mix
  • 1 Large carrot, grated
  • 2 Tbs of toasted pine nuts
  • 1/3 Cup of Labna (Labneh)
  • 1 Tbs of coriander, garnish
  • Salt and Pepper to taste
  • 1 Can of whole tomatoes
  • 3 Tbs of olive oil


1) Preheate your oven to 180C. Scoop the flesh of the zucchini out creating zucchini ‘shells’, set aside the flesh for later. Place zucchini’s on an oven tray, drizzle half the olive oil over the zucchini’s and sprinkle with salt and pepper. Cover with foil and place in the oven for 20 minutes or until they have softened.
2) Meanwhile heat the rest of the oil in a large pan over a medium heat, tumble onions and garlic into the pan a cook for 8 minutes or until the onions are translucent then turn the heat up to high.
3) Next add lamb mince, salt and pepper, carrot, zucchini flesh, and Baharat Spice Mix into the pan to brown, make sure that you really break down the lamb mince as you don’t want any big chunks in the mix.
4) Once the lamb mince is browned add the can of tomato and turn the heat back down to medium. If the mixture is too dry add half a can of water. Cook for 20 minutes then remove from the heat and allow to cool.
5) Fill your zucchini shells with mince mixture and place back in the oven for 15-20 or until the meat is lovely and golden on top.
6) Remove the zucchini from the oven and top with pine nuts and coriander. Serve with labna on the side.

Remember the secret to the perfect dish is to cook with love (and a little va va voom) xx

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