---
title: "Nir's Lamb-Stuffed Zucchini"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/guest-chef-lamb-stuffed-zucchini-56c240b6fd2cb762b4567
time required: 45 minutes
difficulty: medium
tags:
  - Gluten Free
allergens: []
nutrition:
  calories: 634
  fat: 23
  saturated fat: 10
  carbohydrates: 76
  sugar: 18
  fiber: 28
  protein: 40
  sodium: 354
image: "https://images.recipes.furrysalamander.com/Mediterranean%20Recipes/nir-s-lamb-stuffed-zucchini.avif"
---
Preheat oven to 400 degrees. Halve, peel, and finely dice @red onion{2%unit}; wash the carrots and dice finely. @cilantro{1/2%ounce}(pick leaves and stems, chop roughly) and mince or grate @garlic{4%clove}, halve @lemon{2%unit}, and peel and mince @ginger{2%thumb}. Halve the @zucchini{32%ounce} lengthwise and scoop out seeds with a #spoon{}.

In a #medium bowl{}, combine @lamb{16%ounce}, 1/2 cup diced red onion, 1/2 teaspoon @cumin{2%teaspoon}, 1/2 teaspoon @ras el hanout{2%teaspoon}(divided), and a big pinch of salt and pepper. Season the zucchini halves with salt and pepper and stuff with the meat mixture.

Heat a large drizzle of @olive oil{4%teaspoon} in a #large pan{} over high heat. Add the stuffed zucchini halves (cut side down) and cook 2-3 minutes, until golden brownish on the bottom. Transfer the zucchini to a #baking sheet and place in the oven for 10-15 minutes, until the zucchini is tender.

Add @carrot{12%ounce} and remaining red onion to the pan and lower heat to medium. Cook, tossing, for 3-5 minutes, until softened. Add @garlic{4%clove}, cilantro stems, @tomato paste{6%ounce}, and @turmeric{2%teaspoon} and cook for another minute, until aromatic. Season with salt and pepper.

Add @veggie stock concentrate{2%unit}, 2 cups water, and the juice of half the lemon to the pan. Add @lentils{1%cup} and simmer for 10-15 minutes, until the lentils are tender.

Stir @peas{8%ounce} into the stew to warm through. Taste and adjust seasoning with additional cumin and ras el hanout, if desired. Season generously with salt and pepper.

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