Stuffed Zucchini Boats

Ingredients

• 3 medium green zucchini, split lengthwise
• 1 lb ground lam (or ground beef)
• 2 tbsp olive oil
• 1 medium onion, finely diced
• 1 tbsp dried oregano
• 3 cloves garlic, minced
• 1 tsp chili flakes
• 2 tbsp pomegranate molasses
• ¼ cups chicken broth
• 4 oz feta cheese, cut into small cubes
• ¼ cups fresh parsley, finely chopped
• salt and pepper to taste

Directions

Prep and Pre-Bake the Zucchini Canoes

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. Slice the zucchini in half lengthwise. Using a small spoon, gently scoop out the watery, seedy center of each half to create a hollowed-out "canoe" or "boat" structure, leaving a stable border around the edges.

   

3. Place the canoes hollow-side up on your prepared pan. Drizzle the insides with olive oil and sprinkle with a pinch of salt.

   

4. Pre-bake for 10–12 minutes just until they begin to soften slightly but still hold their shape firmly. Remove from the oven and set aside.

Cook the Filling

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat.

2. Add the diced onion and cook for 3–4 minutes until soft and translucent. Stir in the minced garlic, dried oregano, and optional chili flakes, cooking for another 1 minute until fragrant.

3. Add the ground lamb (or beef) to the skillet. Cook, breaking it apart with a wooden spoon, until completely browned and cooked through (about 6–8 minutes). Drain any excess grease if desired.

4. Stir in the pomegranate molasses and broth. Lower the heat and simmer for 3–4 minutes until the liquid is mostly absorbed, leaving a deeply savory, glossy, and moist meat mixture. Season with salt and pepper to taste.

   

Fill and Bake

1. Spoon the warm lamb filling generously into each pre-baked zucchini boat, pressing it down slightly to pack it neatly.

2. Top each boat with an even layer of feta cheese cubes.

   

3. Bake at 400°F for 12–15 minutes, then switch the oven to a high broil for the final 2–3 minutes. Watch closely until the zucchini is completely tender and the feta cubes take on beautiful golden-brown, blistered edges.

   

Plating

1. Transfer the boats to your serving plate. Scatter the freshly chopped parsley over the top.