---
title: Nir’s Lamb-Stuffed Zucchini
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/guest-chef-lamb-stuffed-zucchini-56c240b6fd2cb972068b4567
servings: 4
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Medium
allergens: []
tags:
  - Gluten Free
rating: 0.0
rating_count: 0
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/nir-s-lamb-stuffed-zucchini.avif"
---
Preheat oven to 400°F. Halve, peel, and finely dice @red onion{1%medium}. Peel and finely dice @carrots{2%medium}. Pick leaves from @cilantro{1%bunch} and roughly chop, keeping leaves and stems separate. Mince @garlic{4%cloves}. Halve @lemon{1%medium}. Peel and mince @ginger{1%knob}. Halve @zucchini{2%medium} lengthwise and scoop out seeds with a spoon.

In a #medium bowl{}, combine @ground lamb{1%lb}, ½ cup diced red onion, ½ tsp @cumin{½%tsp}, ½ tsp @ras el hanout{½%tsp}, and a large pinch of @salt{1%tsp} and @pepper{½%tsp}. Season zucchini halves with salt and pepper and stuff with lamb mixture.

Heat a large drizzle of @olive oil{2%tbsp} in a #large pan{} over high heat. Add stuffed zucchinis (stuffed side up) and cook until golden brown on bottom ~{2%minutes}. Transfer zucchinis to a #baking sheet{} and bake until tender ~{10%minutes}.

Add carrot and remaining red onion to pan and reduce heat to medium. Cook, tossing, until softened ~{3%minutes}. Add garlic, cilantro stems, @tomato paste{2%tbsp}, and @turmeric{½%tsp} and cook until fragrant ~{1%minute}. Season with salt and pepper.

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

Stir @peas{1%cup} into stew to heat through ~{2%minutes}. Taste and adjust seasoning with additional cumin and ras el hanout if desired. Season generously with salt and pepper.

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