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Lamb Stuffed Zucchini with Romesco Sauce

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  • 6 medium zucchinis
  • 6 lamb loin chops or other lamb meat that has a little fat on it
  • 1/2 medium brown onion, diced 
  • 2 tbsp pine nuts 
  • 8 Kalamata olives, without pits 
  • 1 small red chill, chopped 
  • 2 garlic cloves, peeled and diced roughly 
  • 1 tsp sweet paprika 
  • 2 tbsp olive oil 
  • 1/2 tsp sea salt 

Romesco Sauce

  • 1/2 large red bell pepper, seeds out and diced 
  • 1 small brown onion, peeled and diced 
  • 1 cup zucchini flesh
  • 1 garlic clove 
  • 1 tsp apple cider vinegar 
  • 2 tbsp tomato paste 
  • 1 cup water 
  • 2 tbsp olive oil
  1. Heat oven to 350 F. 
  2. Slice zucchinis in half, lengthwise. Using a small teaspoon or a small size melon scoop, remove the flesh making sure the skins stay in tact. Chop 1 cup of zucchini flesh and reserve for later. 
  3. Toast pine nuts in a frying pan for 1 minute (stir around until golden brown). Using the same frying pan, sautee onion and chili in olive oil for 1 minute, then add paprika and cook for another minute on low heat. 
  4. Slice meat with a little fat off the lamb loin bone. Dispose of any thick pieces of fat. Cut meat into chunks and grind in a food processor together with garlic and olives. 
  5. Combine lamb mince, pine nuts, sauteed onion and a pinch of salt unti well incorporated. Stuff zucchinis using your fingers, building just a little hill of mince over the top. Place stuffed zucchinis on a baking tray sprayed or brushed with olive oil. 
  6. Bake in the preheated oven for 20 minutes. 
  7. To make the Romesco sauce, pre-heat a frying pan to medium/high. Sautee onion and red peppers in 2 tablespoons of olive oil for 2 minutes. Add zucchini and garlic and cook for another minute. Add tomato paste, vinegar and water, mix well and cook for 2 more minutes until soft. 
  8. Take off the heat and transfer to a food processor, blender or a container to puree in. Puree until all ingredients are completely ground and the mix is fairly smooth.

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