If you think lamb’s too gamey, these retro-inspired zucchini boats will win you over. The addition of ground beef and creamy lentils combined with fragrant cinnamon and allspice make this taste exotic and comforting at the same time. If you’re still on the fence, ground sirloin is an equally tasty substitute. Though you might be tempted to drain the pan before stirring in the lentils, don’t—the juices add rich flavor to the finished dish. A drizzle of the yogurt sauce ties it all together; serve with whole wheat couscous for a little extra fiber.
4 large zucchini (8 oz. each)
2 tablespoons water
8 ounces 90% lean ground sirloin
7 ounces ground lamb
3 garlic cloves, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon black pepper
1/2 cup chopped plus 1 Tbsp. minced red onion, divided
3/4 teaspoon kosher salt, divided
1 cup cooked lentils
1 cup plain 2% reduced-fat yogurt
1/2 cup minced cucumber, drained on paper towels
1 teaspoon paprika, divided
Added sugars 0g
Calcium 20% DV
Potassium 29% DV
How to Make It
Preheat oven to 350°F.
Halve zucchini lengthwise. Scoop out seeds, leaving 1/4-inch-thick sides and bottoms. Place zucchini and 2 tablespoons water in a microwavable bowl. Cover with plastic wrap, and microwave at high until zucchini are crisp-tender, 5 minutes.
Heat a large nonstick skillet over medium-high. Add beef, lamb, garlic, cinnamon, allspice, pepper, chopped onion, and 1/2 teaspoon salt to skillet. Cook, stirring, until meat is browned and crumbly, 6 to 7 minutes. Remove skillet from heat; stir in lentils.
Divide mixture evenly among zucchini halves; place stuffed halves on a baking sheet coated with cooking spray. Cover with aluminum foil; bake at 350°F until tender, 10 to 15 minutes.
Stir together yogurt, cucumber, 1/2 teaspoon paprika, remaining 1 tablespoon minced onion, and remaining 1/4 teaspoon salt in a bowl. Top each zucchini half with about 2 1/2 tablespoons yogurt sauce, and sprinkle evenly with remaining 1/2 teaspoon paprika. Serve immediately.
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