Harissa Lamb-Stuffed Zucchini Bake
Zucchini halves filled with spiced lamb mince and baked in a rich, fiery tomato sauce make a satisfying dinner for two.
- Prep20 min
- Cook1h
- Total1h 20m
- DifficultyEasy
- Servings2
This dish turns humble courgettes into a hearty, flavour-packed meal. The lamb mince is quickly fried with garlic and cumin, then mixed with a spoonful of rose harissa for a gentle kick.
The courgette shells are nestled into a tomato sauce spiked with more harissa, then baked until tender. Topped with crumbled feta and fresh parsley, it's a complete meal served with crusty bread to mop up the sauce.
Ingredients
Servings
Converted amounts are rounded.
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Method
- Preheat the oven to 400°F/fan 350°F/gas 6. Cut the courgettes in half lengthways and scoop out the flesh with a spoon, leaving a ½cm-thick shell. Finely chop the scooped-out flesh.
- Heat the olive oil in a frying pan over high heat. Add the lamb mince and chopped courgette flesh, and cook for 5–6 minutes until the meat starts to crisp and brown.
- Add the garlic and cumin seeds, and fry for another 2 minutes until fragrant.
- Stir in 1 tablespoon of the harissa, then remove the pan from the heat.
- Pour the chopped tomatoes into a large baking dish. Season with salt and pepper, and stir in the remaining 2 tablespoons of harissa.
- Nestle the courgette shells into the tomato sauce, cut side up. Spoon the lamb mixture evenly into the cavities of each courgette.
- Cover the dish tightly with foil and bake for 20 minutes.
- Remove the foil and continue baking for another 30 minutes, until the courgettes are tender and the sauce has thickened and reduced.
- Scatter the chopped parsley and crumbled feta over the top. Serve hot with crusty bread, if you like.
💡 Tips
- If you can't find rose harissa, use regular harissa paste and add a pinch of rose petals if available.
- For a lighter version, use half lamb mince and half beef mince.
- Serve with a side salad for a complete meal.
Inspired by a recipe from Olive Magazine