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Nir’s Lamb-Stuffed Zucchini

Nir’s Lamb-Stuffed Zucchini

with Spiced Lentil Stew

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“This dish is one of the most memorable dishes of comfort food that my grandmother used to make when I was young. When we went to visit her, we could smell the delightful aromas from the street. This dish brings about all those warm memories and allows me to reminisce about family and the place where I grew up.”– Chef Nir

Tags:Gluten-free

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 ounce

Ground Lamb

16 ounce

Zucchini

1 teaspoon

Cumin

1 teaspoon

Ras el Hanout

6 ounce

Carrots

1 unit

Red Onion

1 thumb

Ginger

6 ounce

Tomato Paste

2 clove

Garlic

¼ ounce

Cilantro

½ cup

Lentils

4 ounce

Peas

1 unit

Veggie Stock Concentrate

1 unit

Lemon

1 teaspoon

Turmeric

Not included in your delivery

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2652.656 kJ
Calories634 kcal
Fat23 g
Saturated Fat10 g
Carbohydrate76 g
Sugar19 g
Dietary Fiber28 g
Protein40 g
Sodium354 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Spoon
Bowl
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 400 degrees. Halve, peel, and finely dice the red onion. Peel and finely dice the carrot. Pick the cilantro leaves off the stems and roughly chop, keeping the leaves and the stems separate. Mince or grate the garlic. Halve the lemon. Peel and mince the ginger. Halve the zucchinis lengthwise and scoop out the seeds with a spoon.

2

In a medium bowl, combine the lamb, 1/2 cup diced red onion, 1/2 teaspoon cumin, 1/2 teaspoon ras el hanout, and a large pinch of salt and pepper. Season the zucchini halves with salt and pepper and stuff with the lamb mixture.

3

Heat a large drizzle of oil in a large pan over high heat. Add the stuffed zucchinis (stuffed side up) to the pan and cook for 2-3 minutes, until golden brown on the bottom. Transfer the zucchinis to a baking sheet and place in the oven for 10-15 minutes, until the zucchinis are tender.

4

Add the carrot and remaining red onion to the pan and reduce the heat to medium. Cook, tossing for 3-5 minutes, until softened. Add the garlic, cilantro stems, tomato paste, and turmeric to the pan and cook for another 1 minute, until fragrant. Season with salt and pepper.

5

Add the vegetable stock concentrate, 2 cups water, and the juice of half a lemon to the pan. Add the lentils and simmer for 10-15 minutes, until the lentils are tender.

6

Finish: Stir the peas into the stew to heat through. Taste and adjust the seasoning with additional cumin and ras el hanout, if desired. Season generously with salt and pepper.

7

Finish: Serve the spiced lentil stew and top with the lamb-stuffed zucchinis. Finish with a squeeze of lemon and the cilantro leaves. Enjoy!