Here's a delicious way to solve the problem of those too-big zucchinis ballooning in your garden at the end of the summer: zucchini boats baked and stuffed with lamb, feta, pine nuts, tomatoes, and more. It's just like your mother used to make, but with an exotic Mediterranean twist!

Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • Use a melon baller to separate and remove seeds and pulp separately from the zucchini, carving out each half and leaving about a half-inch shell. Chop zucchini pulp into pieces about 1/4 inch in diameter. Discard seeds.

  • Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add ground lamb; continue to cook and stir until lamb is lightly browned, 5 to 7 minutes. Stir chopped zucchini into the lamb mixture. Reduce heat to medium-low. Simmer mixture until the zucchini is hot, about 3 minutes. Drain excess grease. Season lamb mixture with coarse salt and black pepper.

  • Remove skillet from heat. Stir tomato sauce, tomatoes, feta cheese, pine nuts, and 1/4 cup mint leaves through the lamb mixture; spoon into the zucchini halves. Put stuffed zucchini halves into a large baking dish. Pour water into the baking dish.

  • Bake in preheated oven for 30 minutes. Mix bread crumbs and mozzarella cheese in a bowl. Sprinkle 1/4 cup mint leaves over the zucchini and top with the bread crumb mixture. Continue baking until the top is crusty and browned, about 10 minutes more.

Cook's Note:

You can use basil in place of the mint. Using mint or basil will send the flavor either in a Middle-Eastern or Italian direction. If you use basil, consider changing the meat to ground beef, the nuts to walnuts, and the cheese to all mozzarella.

Nutrition Facts

649 calories; protein 40.6g 81% DV; carbohydrates 38.8g 13% DV; fat 38.7g 60% DV; cholesterol 114.7mg 38% DV; sodium 1522.8mg 61% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/18/2013
This was so good!! I didn't have many of the ingredients, but simple subs. Pork instead of lamb, no mint, canned tomatoes instead of fresh because it is winter and they are out of season. Figured canned was better than fresh at this time of the year. With the leftovers I added a little extra zucchini chopped up, some more tomatoes, and served it over rice. It was delicious and my no-veggie kids ate it up! Read More
(12)

Most helpful critical review

Rating: 2 stars
12/21/2015
Average. Too much zucchini and not enough "other stuff". It sounded so good that is why I tried the recipe. I guess my hope of liking cooked zuchini is not going to happen (except in baked good items such as muffins or bread). We had too many leftovers that did not get eaten. Read More
24 Ratings
  • 5 star values: 19
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/18/2013
This was so good!! I didn't have many of the ingredients, but simple subs. Pork instead of lamb, no mint, canned tomatoes instead of fresh because it is winter and they are out of season. Figured canned was better than fresh at this time of the year. With the leftovers I added a little extra zucchini chopped up, some more tomatoes, and served it over rice. It was delicious and my no-veggie kids ate it up! Read More
(12)
Rating: 5 stars
05/28/2013
Yummy! Used ground turkey and slivered almonds. Read More
(8)
Rating: 5 stars
05/18/2013
This was excellent! A bit labor-intensive but it was worth it. I had all ingredients except fresh mint leaves so I used dried mint instead. I used homemade marinara sauce for the tomato sauce and lemon pepper panko crumbs for the bread crumbs. I also toasted the pine nuts before adding them in. I had more "filling" than my 2 medium-sized zucchini could accommodate so I greased a small casserole dish and put the excess filling in it and baked it too. Would highly recommend this recipe. It's a definite keeper for me! Read More
(7)
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Rating: 5 stars
10/12/2013
This was outstanding. The flavors blended together for that Mediterranean taste. The mint and feta! I am going to try this in stuffed red peppers. Read More
(3)
Rating: 5 stars
05/21/2018
Fantastic!!! This one is going in my keeper folder! I was looking for a recipe to use up some ground lamb I had purchased. I didn't have access to any extra large zucchinis so I bought 3 medium sized ones about 8"-10" long. I only ended up using about half the meat mixture so I definitely could have used a few more zucchinis probably 6 total. The only suggestion I'd make is to lower the heat to 400F as the meat mixture started burning towards the end. Also the bread crumbs and mozzarella weren't really combining well so I'd just put them on separately. The mint really makes this dish. I'm looking forward to making this for company! Thanks another great recipe Larry! Read More
(3)
Rating: 5 stars
08/01/2014
This was excellent! I went the Italian direction based on the ingredients I had available. Used chopped pecans (no walnuts on hand) parmesan instead of feta and fresh basil. Also used ground turkey. Next time I hope to try it with ground lamb and original ingredients! Read More
(2)
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Rating: 4 stars
08/24/2019
Very good! I did throw in a few extras however, peppers, carrots and olives. While the presentation in the shell is attractive, the excess stuffing I cooked in a casserole dish tasted the same. In the future I'd probably just cook it that way instead of searching for oversized zucchini. Read More
(2)
Rating: 5 stars
12/08/2014
I have made stuffed zucchini many times - this was the best! Read More
(2)
Rating: 5 stars
08/06/2016
My husband and I loved this recipe. We're not fond of lamb so I substituted ground beef. Instead of one large zucchini I stuffed a small zucchini a green pepper and a small eggplant all sliced lengthwise. I scooped the eggplant as well as the zucchini to add to the stuffing. I added about a cup of cooked brown rice as well. I didn't add the mozzarella at the end just sprinkled the breadcrumbs on for the last few minutes of baking. What a gorgeous presentation and delicious meal! The fresh mint pine nuts and feta were a great change from the traditional Italian style stuffed veggies. Read More
(2)
Rating: 2 stars
12/21/2015
Average. Too much zucchini and not enough "other stuff". It sounded so good that is why I tried the recipe. I guess my hope of liking cooked zuchini is not going to happen (except in baked good items such as muffins or bread). We had too many leftovers that did not get eaten. Read More