Ingredients:

  • 4 medium zucchini (about 8 inches/20 cm long)
  • 1 tablespoon olive oil (15 ml)
  • 1 small onion, finely chopped (100g, about 1/2 cup chopped)
  • 2 cloves garlic, minced
  • 1/2 pound ground lamb (225 g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1/2 cup Kalamata olives, pitted and chopped (75g, about 1/4 cup)
  • 1/4 cup crumbled feta cheese (30g)
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
  • Salt and black pepper to taste
  • 1/2 cup panko breadcrumbs (35g)
  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon garlic powder

Instructions:

  1. Halve zucchini lengthwise. Using a melon baller or spoon, scoop out the flesh, leaving a 1/4-inch border. Reserve zucchini flesh for another use or compost. Sprinkle the zucchini halves with a little salt.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic and cook until fragrant.
  3. Add ground lamb to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Stir in diced tomatoes, olives, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld. Stir in feta cheese.
  5. In a small bowl, combine panko breadcrumbs, olive oil, parsley, Parmesan cheese, and garlic powder. Mix well.
  6. Spoon the lamb mixture into the zucchini halves, packing it firmly.
  7. Sprinkle the herby breadcrumbs evenly over the stuffed zucchini boats.
  8. Arrange the stuffed zucchini boats in a baking dish. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until zucchini is tender and the crumbs are golden brown.
  9. Let the zucchini boats cool slightly before serving.