Wednesday's Mediterranean Lamb & Zucchini Boats
30 min1 serving550 kcal
A balanced dinner recipe with clear preparation steps and practical nutrition values.
550kcal
Calorie balance
Macros per serving
Estimated calorie contribution from protein, carbohydrates and fats.
Protein40 g · 28% kcal
Carbohydrates25 g · 17% kcal
Fats35 g · 55% kcal
Ingredients
Ground Lamb150g
Zucchini2 medium
Cherry Tomatoes1 cup, halved
Red Onion1/4, finely chopped
Feta Cheese (low-fat)30g, crumbled
Fresh Oregano1 tbsp, chopped
Method
- 1
Preheat oven to 200°C (400°F).
- 2
Halve zucchini lengthwise and scoop out the flesh, leaving a boat shape.
- 3
In a pan, brown the ground lamb with the red onion until cooked through.
- 4
Stir in the halved cherry tomatoes and oregano; cook for 2 minutes.
- 5
Fill the zucchini boats with the lamb mixture.
- 6
Top with crumbled feta cheese.
- 7
Bake for 20 minutes, or until zucchini is tender and cheese is melted.
At a glance
Nutrition per serving
Calories550kcal
Protein40g
Carbs25g
Fats35g
Ingredient detail
Nutrition per 100 g
Reference values for the main ingredients used in this recipe.
| Ingredient | kcal | Protein | Carbs | Fats |
|---|---|---|---|---|
| Ground Lamb | 250 | 20 g | 0 g | 18 g |
| 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 (low-fat) | 265 | 18 g | 4 g | 20 g |
| Fresh Oregano | 265 | 9 g | 67 g | 6 g |
