Spiced Lamb and Zucchini Boats

Have a try at Moroccan cooking with this low carb dish. Lamb tastes awesome when baked, and packed with protein.


  • 5 to 6 large green zucchinis, halved length-ways and flesh scooped out
  • Sea salt and cracked black pepper, to taste
  • 1 tbsp extra-virgin olive oil, plus extra for frizzling
  • 1 small brown onion, finely chopped
  • 2 large garlic cloves, crushed
  • 450g ground lamb meat
  • 1 tsp ground cinnamon
  • 1 tsp ground turmeric
  • 1/4 cup raisins
  • 1/4 cup pine nuts, roasted
  • 1 cup cooked basmati rice
  • 200g cherry tomatoes, halved
  • 1/4 cup fresh parsley, roughly chopped
  • greek yogurt, to serve


  1. Preheat oven to 200 deg C. Place zucchini on baking dish, season with salt, pepper and drizzle of olive oil. Bake for 35 - 40 mins or until cooked and edges are golden.
  2. Meantime, heat oil in large saucepan over medium heat. Add onion and garlic, and cook for 2 - 3 mins or until soft. Add lamb and cook for a further 5 - 6 mins or until brown.
  3. Stir through cinnamon, turmeric, raisins, pine nuts, rice, cherry tomatoes, half of parsley, salt and pepper, and cook for a further 3 - 4 mins, stirring occasionally.
  4. To serve, fill zucchini halves with lamb and rice mixture, drizzle with olive oil, and top with remaining parsley and serve with yogurt.