Kevin's Mediterranean Stuffed Zucchini Boats

Grilled zucchini boats stuffed with browned lamb and wilted spinach ribbons, topped with a mint-and-herb-feta tomato mixture and a handful of alfalfa sprouts.

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Ingredients

• •2 zucchini, halved and hollowed
• •1 lb ground lamb
• •½ yellow onion
• •1 tbsp garlic
• •1 tbsp fajita seasoning
• •2 tomatoes, diced
• •2 cups baby spinach, sliced into ribbons
• •1 cup herb feta cheese
• •2 tbsp fresh mint, chopped
• •½ cup alfalfa sprouts
• •2 tbsp avocado oil
• •salt & pepper (to taste)

Steps

1. Prep & grill the zucchini boats: Halve the zucchini and scoop out the seeds to hollow them out. Drizzle with avocado oil and fajita seasoning, then cook on the char grill.
2. Sauté the aromatics: Dice the onion and sauté in avocado oil with a spoonful of garlic.
3. Brown the lamb: Add the ground lamb, season with salt and pepper, and break it up with your hands as it browns.
4. Prep the spinach & tomato topping: Slice the spinach with one cut through so it forms ribbons. Dice the tomatoes and mix with the feta, herb feta, and fresh mint — this is your topper.
5. Finish the meat: Once the meat is browned, strain off the grease. Move quickly to mix in the spinach ribbons right away so the residual heat wilts them perfectly.
6. Assemble: Stuff the grilled zucchini boats with the lamb-and-spinach mixture, top with the tomato-feta-mint mixture, and finish with alfalfa sprouts.
7. Serve: Serve warm.