Photo of Stuffed zucchini by WW

Stuffed zucchini

10
9
9
SmartPoints® value per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Give your dinner an exciting new spin with this fresh, fragrant and flavoursome meal that is on the table in 30 minutes.

Ingredients

Zucchini

6 small, (900g), halved lengthways

Olive oil

2 tsp

Brown onion

1 medium, finely chopped

Lean lamb mince

300 g

Moroccan seasoning

1 tbs

Brown rice microwave packet

250 g

Fresh mint

2 tbs, finely chopped

Fresh flat-leaf parsley

2 tbs, finely chopped

Pizza blend cheese

1 cup(s), (90g)

99% fat-free plain yoghurt

¾ cup(s), (180g)

Lemon juice

1 tbs

Garlic

1 clove(s), crushed

Instructions

  1. Steam the zucchini for 8 minutes or until just tender. Set aside to cool. Scoop out the flesh with a teaspoon to create a cavity in each zucchini half (make sure you don’t cut through the skin). Drain the zucchini shells, cut-side down, on paper towel. Finely chop the flesh and squeeze out excess moisture.
  2. Meanwhile, heat the oil in a frying pan over medium-high heat. Cook the onion, stirring, for 3 minutes or until softened. Add the mince and cook, breaking up lumps, for 3 minutes or until browned. Stir in the spice mix and cook for 30 seconds or until fragrant. Stir in the rice and chopped zucchini flesh and cook for 1 minute or until heated through. Stir in the mint and parsley and season with salt and pepper.
  3. Preheat the grill to high. Place the zucchini shells on a baking tray. Fill the shells with the rice mixture. Sprinkle with the cheese. Cook under the grill for 3-4 minutes or until the cheese is melted and golden.
  4. Combine the yoghurt, lemon juice and garlic in a small bowl. Season with salt and pepper. Serve the zucchini drizzled with the garlic yoghurt sauce.

Notes

SERVING SUGGESTION: Salad made of mixed leaves, sliced tomato, cucumber and coarsely chopped fresh parsley drizzled with white balsamic dressing. VARIATION: This dish is equally delicious using small eggplants.