DOTB Logo

Don't miss a single recipe!

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

No products in the cart.

DOTB Logo

Don't miss a single recipe!

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

No products in the cart.

GREEKIN OUT LAMB AND FETA ZUCCHINI BOATS

lamb feta

Ingredients

1 large zucchini (12-14”) or 2 smaller zucchinis (8-10”)

2 tablespoon olive oil

1 large onion, chopped

8 cloves garlic, peeled and chopped

2 large Japanese eggplants, chopped into ½” rounds and then cut into quarters (about 4 cups)

2 ½ teaspoon salt, divided

2 ½ teaspoon black pepper, divided

1 red bell pepper, chopped

1 egg, beaten

1 ½ pounds ground lamb

½ cup Kalamata olives, pitted and chopped

2 cups baby spinach leaves, packed

2 teaspoon dried basil

¼ cup fresh mint leaves, chopped

2 teaspoon dried oregano

¼ cup fresh mint leaves, chopped

2 tablespoon Worcestershire sauce

2 tablespoon Dijon mustard

½ cup Hellmann’s Light mayo

2 cups cooked white rice

1 ½ cup Italian breadcrumbs

1 cup shredded Fontina cheese

8 ounce feta cheese block, crumbled (plus more for garnish)

Instructions

Cut the zucchini in half lengthwise.  Bring a large pot (large enough to submerge the zucchini in water) of water to a boil. If the zucchini is too large for your biggest pot, you can flip them over to cook the other end half way through cooking.  Submerge the zucchini and boil until fork tender, about 20-30 minutes depending on the size of the zucchini.  Drain cut side down on a cookie sheet lined with a kitchen towel.  When cool and well-drained, scoop the flesh out of the zucchini halves leaving about a ½” of ‘meat’ around the shell so they hold their shape.  Place the pulp in a strainer and press with paper towels to remove any excess moisture. Chop into bite-size pieces.

Heat oil in a large deep skillet and sauté onion and garlic until fragrant, about 2 minutes.  Add the eggplant and ½ teaspoon each of the salt and pepper.  Continue cooking until eggplant is soft, about 5-7 minutes.  Set aside to cool completely (place in the fridge or freezer once it has cooled a bit to expedite the process).

In a large bowl, combine all of the remaining ingredients, 1 teaspoon each salt and pepper along with the cooled eggplant and chopped pulp.  Massage the ingredients together until combined without over-mixing.

Season the inside of the zucchini ‘shells’ with remaining salt and pepper and stuff with the lamb mixture.  Place the ‘boats’ on foil-lined baking sheets and bake until cooked through and browned on top, about 40-50 minutes depending on thickness (and if you used one large or two medium zucchinis).  Garnish with more feta and fresh chopped mint.

You May Also Like...

20F2231A-3126-421D-862F-5516AF7D9844_1_201_a

SUPERBLY HERBY PAN SEARED COD AND TOMATO SKILLET

SCALLOPS AU GRATIN

SCALLOPS AU GRATIN BATHED IN GARLIC LEEK CREAM WITH GARLIC PANKO CRUST

EAF945F7-414E-4F83-8667-AAA3D29A0938_1_201_a

BLENDED MEATLOAF SQUASH BOATS

Search Recipes

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Search Recipes

By Spice

Leave a Comment

Item added to cart.
0 items - $0.00