Ingredients

• 

  Ground Lamb (90% lean)150g

• 

  Large Zucchini1 medium

• 

  Cherry Tomatoes100g

• 

  Red Onion1/4 small

• 

  Fresh Parsley1 tbsp, chopped

• 

  Lemon Juice1 tbsp

Method

1. 1

   Preheat oven to 200°C (400°F).

2. 2

   Halve the zucchini lengthwise and scoop out the flesh, leaving a boat shape. Chop the zucchini flesh and set aside.

3. 3

   In a pan, brown the ground lamb over medium heat. Drain any excess fat.

4. 4

   Add chopped zucchini flesh, diced red onion, and halved cherry tomatoes to the pan. Cook until softened.

5. 5

   Stir in the chopped parsley and lemon juice.

6. 6

   Fill the zucchini boats with the lamb mixture. Bake for 15-20 minutes, or until the zucchini is tender and the filling is heated through.