Thursday's Mediterranean Lamb & Zucchini Boats
30 min1 serving450 kcal
A balanced dinner recipe with clear preparation steps and practical nutrition values.
450kcal
Calorie balance
Macros per serving
Estimated calorie contribution from protein, carbohydrates and fats.
Protein35 g · 33% kcal
Carbohydrates15 g · 14% kcal
Fats25 g · 53% kcal
Ingredients
Ground Lamb (90% lean)150g
Large Zucchini1 medium
Cherry Tomatoes100g
Red Onion1/4 small
Feta Cheese (reduced fat)20g
Fresh Oregano1 tbsp, chopped
Method
- 1
Preheat oven to 200°C (400°F).
- 2
Halve the zucchini lengthwise and scoop out the flesh, leaving a boat shape.
- 3
In a bowl, combine the ground lamb, diced red onion, chopped zucchini flesh, and oregano. Season with salt and pepper.
- 4
Fill the zucchini boats with the lamb mixture.
- 5
Top with halved cherry tomatoes and crumbled feta cheese.
- 6
Bake for 20-25 minutes, or until the lamb is cooked through and the zucchini is tender.
At a glance
Nutrition per serving
Calories450kcal
Protein35g
Carbs15g
Fats25g
Ingredient detail
Nutrition per 100 g
Reference values for the main ingredients used in this recipe.
| Ingredient | kcal | Protein | Carbs | Fats |
|---|---|---|---|---|
| Ground Lamb (90% lean) | 250 | 20 g | 0 g | 18 g |
| Large Zucchini | 17 | 1 g | 3 g | 0 g |
| Cherry Tomatoes | 18 | 1 g | 4 g | 0 g |
| Red Onion | 40 | 1 g | 9 g | 0 g |
| Feta Cheese (reduced fat) | 260 | 18 g | 4 g | 20 g |
