A Greek lamb dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 50 min

Organic sourcing

Zucchini and parsley are often on the EWG Dirty Dozen list — worth sourcing organic. Onions have a lower priority but consider organic if preferred.

Ingredients

• 4 medium zucchinis
• 2 tbsp extra-virgin olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 500 g ground lamb
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp dried oregano
• 1/4 tsp ground allspice
• to taste sea salt
• to taste black pepper
• 1/4 cup pine nuts
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 1 lemon, juiced

Method

1. Preheat your oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the flesh, leaving a small border around the edges.
3. Place the zucchini halves on a baking sheet, brush with 1 tbsp of olive oil, and season with salt and pepper.
4. Bake the zucchini halves for 10 minutes until they start to soften.
5. Meanwhile, heat 1 tbsp of olive oil in a skillet over medium heat.
6. Add the onion and sauté until soft and translucent, about 5 minutes.
7. Add the garlic to the skillet and cook for another minute.
8. Stir in the ground lamb, breaking it up with a spoon, until browned and cooked through.
9. Season the lamb with cumin, cinnamon, oregano, allspice, salt, and pepper.
10. Mix in the pine nuts, parsley, mint, and lemon juice, stirring to combine.
11. Spoon the lamb mixture into the pre-baked zucchini halves, dividing it evenly.
12. Return the zucchini boats to the oven and bake for another 10 minutes until heated through.

Notes

• For a nut-free option, omit the pine nuts.
• Serve with a fresh salad on the side.
• Can be made ahead and reheated before serving.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Greek recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.