Recipe: Lamb and Herb Stuffed Zucchini Boats

Ingredients:

• 500g of lean ground lamb
• 4 medium-sized zucchinis
• 1/2 cup of quinoa
• 1 medium onion, finely chopped
• 3 cloves of garlic, minced
• 1 cup of chopped fresh herbs (basil, mint, and parsley)
• 1/2 cup of feta cheese, crumbled
• Salt and pepper to taste
• 2 tbsp of olive oil
• 2 tbsp of lemon juice

Instructions:

1. Preheat the oven to 375F. Cut the zucchinis in half lengthwise and scoop out the flesh leaving about 1/2 inch shell, chop the scooped flesh and set it aside.
2. Cook quinoa as per packet instructions, set aside.
3. Heat 1 tablespoon of olive oil in a pan over medium heat, add onions and garlic, sauté until soft.
4. Add the ground lamb, salt, pepper, and cook until browned.
5. Add the chopped zucchini flesh to the pan and cook for 3-4 minutes.
6. Remove the pan from heat and stir in cooked quinoa, fresh herbs, feta cheese, and lemon juice.
7. Stuff the zucchini boats with lamb and quinoa mixture, sprinkle some more feta on top.
8. Arrange the boats in a baking dish, drizzle with remaining olive oil, and bake for 20-25 minutes until zucchini is tender and the top is golden.

Nutritional Information per serving:

• Calories: 350
• Protein: 30g
• Fat: 17g
• Carbs: 20g

Plating:

Arrange two stuffed zucchini boats per person on a clean, white plate, ensuring they sit effortlessly side by side. They should be topped with a golden, tantalizing crust, showcasing the fresh herbs peeking through. Crumbled feta sprinkled on top will add a contrasting white color. A sprig of parsley can be used as a garnish at one end for an elegant finish. The vibrant green of zucchini, the warmth of the browned lamb, and the golden hue of feta cheese should provide a tantalizing color palette. The serving should appear appetizing and plentiful, prompting the desire to dive right in.