Photo of Zucchini filled with cardamom lamb by WW

Zucchini filled with cardamom lamb

PersonalPoints™ per serving
Total Time
50 min
20 min
30 min
Ground cardamom contains the crushed pod and its seeds. It has a fruity perfume and is popular in Indian and Middle Eastern dishes and goes well with lamb.



4 medium

Olive oil

1 tbs

Red onion

½ medium

Lean lamb mince

400 g


1 clove(s), crushed


1 tsp, ground

Ground paprika

½ tsp, sweet

Tomato paste

2 tbs

Pine nuts

1 tbs

Low-fat Greek yoghurt

cup(s), (80g)

Fresh mint

1 tbs, finely shredded, plus extra to garnish


  1. Preheat oven to 180°C or 160°C fan-forced. Line a baking tray with baking paper. Halve zucchini lengthways. Using a small teaspoon, scoop out and discard zucchini flesh, leaving a 1cm border. Place zucchini shells on prepared tray and lightly spray with oil. Bake for 25 minutes or until tender.
  2. Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 4–5 minutes or until softened. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned.
  3. Add garlic, cardamom and paprika and cook, stirring, for 1 minute or until fragrant. Add paste and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until thickened.
  4. Spoon mince mixture into zucchini halves. Sprinkle with pine nuts. Bake for 5 minutes or until nuts are light golden.
  5. Meanwhile, combine yoghurt, shredded mint and 2 tablespoons water in a bowl. Drizzle zucchini with mint yoghurt and sprinkle with extra mint to serve.


SERVING SUGGESTION: Mixed salad leaves drizzled with lemon juice, plus baked baby (chat) potatoes.