Greek Lamb-Stuffed Zucchini Boats with Whipped Feta

By Sprig Originals ✓ · cooked up in Sprig

Tender roasted zucchini halves packed with cinnamon-scented lamb, then blanketed in a creamy whipped feta topping that puffs and browns in the oven. It eats like a slice of moussaka with none of the starch — bright with lemon, dill and mint, and rich enough to be dinner on its own.

Ingredients

• 4 medium zucchini (about 8 oz each)
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

• 2 tbsp extra-virgin olive oil
• 1/2 cup finely chopped yellow onion
• 3 cloves garlic, minced
• 1 lb ground lamb
• 2 tbsp tomato paste
• 1/3 cup canned crushed tomatoes
• 2 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh mint

• 7 oz block feta cheese, crumbled
• 1/3 cup heavy cream
• 2 tbsp full-fat Greek yogurt
• 1 large egg
• 1 tsp lemon zest
• 1/4 tsp black pepper

• 2 tbsp chopped fresh dill
• 1 tbsp extra-virgin olive oil
• 1 lemon, cut into wedges

Instructions

1. Heat the oven to 425°F and line a rimmed baking sheet with parchment. Trim the zucchini and halve each one lengthwise. Using a teaspoon, scoop out a shallow trough down the center of each half, leaving a 1/3-inch wall; roughly chop the scooped flesh and set it aside for the filling.
2. Rub the zucchini halves all over with 2 tablespoons olive oil and season the cut sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange cut-side down on the sheet and roast for 12 minutes, until just flexible but not floppy. Flip them cut-side up and blot away any pooled water with a paper towel.
3. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high. Add the onion and reserved chopped zucchini flesh and cook 5 to 6 minutes, stirring, until the moisture has cooked off and the onion is soft. Add the garlic and cook 30 seconds more.
4. Add the ground lamb, breaking it up with a spoon. Cook 6 to 8 minutes over medium-high heat until browned and no pink remains. Spoon off all but about 2 tablespoons of the rendered fat.
5. Stir in the tomato paste, oregano, cinnamon, allspice, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook 1 minute until the paste darkens. Add the crushed tomatoes and simmer 4 to 5 minutes, until the mixture is thick and no longer watery. Remove from heat and stir in the chopped mint. Taste and adjust salt.
6. Make the topping: in a food processor (or a bowl with a hand mixer), blend the crumbled feta, heavy cream, Greek yogurt, egg, lemon zest and 1/4 teaspoon pepper for 45 to 60 seconds, scraping down once, until smooth and pourable like thick pancake batter.
7. Divide the lamb filling among the zucchini boats, mounding it slightly and pressing it in. Spoon the whipped feta over each boat, covering the meat to the edges.
8. Reduce the oven to 400°F and bake 18 to 22 minutes, until the feta topping is set, puffed, and blistered golden in spots. If it needs more color, broil 1 to 2 minutes, watching closely.
9. Rest 5 minutes, then scatter with dill, drizzle with the remaining tablespoon of olive oil, and serve with lemon wedges to squeeze over the top.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem