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Photo of Stuffed zucchini by WW

Stuffed zucchini

Total Time
30 min
15 min
15 min
Give your dinner an exciting new spin with this fresh, fragrant and flavoursome meal that is on the table in 30 minutes.



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 or natural yoghurt, unsweetened

¾ cup(s), (180g)

Lemon juice

1 tbs


1 clove(s), crushed


  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.


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.