Curry Lamb Stuffed Zucchini Recipe

Curry Lamb Stuffed Zucchini is one of my favorite dishes for combining bold, warm spices with the freshness of zucchini. The deep, savory tastes of the ground lamb, mingled with aromatic spices like onion and garlic, create a beautiful base for this dish that makes it just so.

I love the way the (very!) mild taste of zucchini balances the overall flavor of this dish. The zucchini’s flavor barely registers, which means you’re able to savor the brilliance of the lamb filling.

Spiced with curry powder, cumin, and coriander, this dish is savory and satisfying in every possible way. I frequently employ fresh cilantro and lemon juice when whipping up this dish.

They add a refreshing finish to what is an almost luxurious dish in terms of flavor and nutrient density. With the plain yogurt included, this could be thought of as a sort of molten curry.

Yogurt serves to mellow the spices quite effectively. It is actually quite amazing how well yogurt, or any sort of creamy dairy product, can do that with spices.

In this case, it brings together the not-so-vanilla flavor elements of curry powder and cayenne pepper, flavors that could potentially lead on their own. In the end, these zucchinis that are filled with stuffing are a very good way to savor a nourishing, well-balanced meal that is also super delicious.

I am reminded with every bite that the most flavorful dishes are often the simplest ones, relying on pristine, fresh ingredients to do their delicious work.

Ingredients

Lamb that has been ground: Enriched in protein and iron, it adds a depth of flavor.

Zucchinis: Nutrient-rich, high-fiber, low-calorie, and satisfying.

Olive Oil: Fats that are good for the heart, enhance the flavor, and have a nice texture.

Onion: Imparts richness and sweetness; full of antioxidants and depths of flavor.

Boosting the immune system and providing an aromatic spiciness are just two of the many gifts that garlic offers.

Spice Blend: A mixture of spices, adds warmth and complexity.

Cayenne Pepper: Gives optional heat, makes your metabolism speedier.

Yogurt: Tangy and creamy, this dairy food accounts for the bulk of North Americans’ probiotic intake.

Cilantro possesses a fresh, citrus-like flavor and has detoxifying properties.

Ingredient Quantities

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• 1 pound ground lamb
• 4 large zucchinis
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• 1 cup canned diced tomatoes
• 1/2 cup plain yogurt
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lemon juice

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Instructions

1. Your oven needs to be set to 375°F (190°C).

2. Halve the zucchinis lengthwise and remove the flesh, leaving about 1/4 inch of the zucchini shell. Chop the scooped-out zucchini flesh and set it aside.

3. In a large skillet, medium heat, the olive oil warms. Into it goes the chopped onion and garlic, both of which require sautéing until they have softened. This should take no longer than 3 to 4 minutes.

4. In a skillet, combine the ground lamb and 1 tablespoon of olive oil. Heat the skillet over medium-high heat. When the oil is shimmering, add the lamb and sauté. Use a wooden spoon to break up the lamb as it cooks. Do not stir constantly, as this will cause the meat to steam and prevent browning. Let the meat sear. After about 4 minutes, reduce the heat to medium and continue cooking until the lamb is done, about 5 to 7 minutes in total.

5. Combine the curry powder, cumin, coriander, cayenne pepper, salt, and pepper. For another 2 minutes, allow the spices to toast while cooking.

6. Mix in the diced tomatoes and chopped zucchini flesh to the skillet. Allow it to all simmer together for approximately 5-7 minutes until the combination thickens a little bit.

7. Take the skillet off the heat and add the yogurt, cilantro, and lemon juice, stirring to mix well and combine.

8. Pack the lamb mixture firmly into each half of the zucchini.

9. Put the zucchinis that are filled with stuffing into a baking dish and cover them with foil.

10. Place in the preheated oven and bake for 25-30 minutes, or until the zucchinis are tender.
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1. Bake for an additional 5-10 minutes, after removing the foil, to slightly brown the tops.
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2. Serve the stuffed zucchinis piping hot, and garnish with extra cilantro, if you’d like. Then, enjoy!

Equipment Needed

1. Oven
2. Dish for baking
3. A large frying pan
4. Spoon made of wood
5. Cutting instrument
6. Chopping board
7. Spoons used for measuring
8. Cup, measuring
9. A stirring spoon
10. Aluminum foil (for covering the baking dish).

FAQ

• Q: Can I use a different meat instead of lamb?
  A: Yes, ground beef or ground chicken can be used as a substitute in this recipe.
• Q: Is the cayenne pepper necessary?
  A: No, it is optional and can be omitted if you prefer a milder flavor.
• Q: Can I prepare the stuffing in advance?
  A: Yes, the lamb mixture can be prepared a day ahead and stored in the refrigerator until you are ready to stuff the zucchinis.
• Q: How do I prevent the zucchini from becoming too soft?
  A: Be careful not to overbake them. Check for tenderness with a fork and remove them from the oven as soon as they are cooked through.
• Q: Can I freeze the stuffed zucchinis?
  A: Yes, they can be frozen after cooking. Cool completely, wrap individually, and store in an airtight container for up to 3 months.
• Q: Is there a substitute for cilantro in the recipe?
  A: If you don’t like cilantro, fresh parsley can be used as an alternative garnish.

Substitutions and Variations

Lamb that has been ground: Use ground beef or ground turkey instead for a different taste.
Zucchini: Use bell peppers or eggplant as an alternative to stuff the curry mixture.
Coconut oil: Substitute in for olive oil for an understated coconut flavor.
Yogurt: For a dairy-free option, use coconut milk.
Cilantro: Substitute fresh parsley for a different herbaceous note.