INGREDIENTS

  • 6 medium to large zucchinis
  • 6 loin chops of lamb, minced
  • ½ golden medium onion, diced
  • 2 tablespoons pine nuts
  • 8 Kalamata olives
  • 1 small red chili, chopped
  • 2 cloves garlic, peeled and roughly chopped
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • ½ teaspoon sea salt

 

PREPARATIONS

  1. Heat oven to 180*C (360*F)
  2. Cut the zucchini in half lengthwise. Using a small teaspoon, remove the meat, making sure that the skins remain intact, about 2-3cm deep. Chop 1 cup zucchini and store for later.
  3. Toast pine nuts in a frying pan for 1 minute (stir occasionally until golden brown).
  4. Using the same pan, fry the onion and pepper in olive oil for 1 minute, then add the paprika and cook for another minute on low heat.
  5. Take the lamb chops and remove any pieces of fat. Cut the meat into pieces and grind in a blender with garlic and olives until mixture is smooth.
  6. In a bowl combine and mix the minced lamb, pine nuts, sautéed onion, and a pinch of salt.
  7. Put the mixture into the zucchini with your fingers, until a small hill over the rim of the zucchini is formed. Put the stuffed zucchini on the baking sheet sprayed or brushed with olive oil. Bake in oven for 20 minutes.
  8. For the Romesco Sauce, preheat a skillet. Sautee the onion and pepper in 2 tablespoons of olive oil for 2 minutes. Add the chopped zucchini and garlic and cook for another minute. Add tomato paste, vinegar and water, mix well and cook for another 2 minutes until soft. Remove from heat and pout into a food processor or a blender. Blend until all ingredients become a smooth sauce.
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