Weeknight Meals: Stuffed Zucchini with Moroccan Ground Beef

Stuffed Zucchini with Moroccan Ground Beef

While this meal takes a little planning and prep it's well worth the effort! I've made it with ground beef, but traditionally you'd use ground lamb and can bulk it out with some parboiled rice if you desire.


Serves 4

  • 2 large zucchini's (halved lengthwise, seeds removed, but reserved)
  • 1 tbsp of olive oil
  • 1 medium onion (chopped)
  • 1 tbsp of coriander (ground)
  • 2 tbsp of cumin (ground)
  • 1lb of ground beef
  • 1 cup of bread crumbs
  • 2 garlic cloves (minced)
  • 1 egg
  • salt
  • pepper
  • 1 x 14oz tin of chopped tomatoes
  • grated cheeses (mozzarella, parmesan & cheddar)

Step 1: Preheat your oven to 325F, place the zucchinis in a roasting tray. Place a saucepan over a medium heat, add the oil, onions, coriander & cumin, cooked for 5 minutes until golden then add the ground beef and 1/2 the reserved zucchini seeds, cooking for further 8-10 minutes till browned.

Step 2: Remove from the heat, add the bread crumbs, garlic and egg, mix well then fill the zucchini boats with the mixture. Season with salt and pepper to taste. Pour the can of chopped tomatoes over each of the zucchinis, then bake in the oven for 30 minutes.

Step 3: After 30 minutes remove the roasting tray, top with the cheeses then return to the oven for another 10-15 minutes until the cheese is toasted, then serve warm.


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