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Lamb + Fig Stuffed Zucchini Boat Recipe

When zucchini season hits and you've got more summer squash than you know what to do with, make this zucchini boat recipe stuffed with spiced lamb and figs.
Course: Entrees
Cuisine: Mediterranean
Keyword: zucchini boat recipe, zucchini boats
Servings: 4
Calories: 508kcal

Ingredients

Stuffed Zucchini Boats

  • 4 (10 ounces each) zucchini , halved lengthwise and seeded
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • Salt + Pepper
  • 8 ounces ground lamb
  • 1 onion , chopped fine
  • 4 garlic cloves , minced
  • 2 teaspoons ras el hanout
  • 3/4 cup chicken broth
  • 1/2 cup medium-grind bulgur , rinsed
  • 1 cup Orchard Choice® or Sun-Maid® California Dried Figs , stemmed and cut into 1/4-inch pieces (6 ounces)
  • 2 tablespoons pine nuts , toasted
  • 2 tablespoons minced fresh parsley

Cucumber-Yogurt Sauce

  • 1 cup plain Greek Yogurt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons minced fresh dill
  • 1 garlic clove , minced
  • 1 cucumber , peeled, halved lengthwise, seeded and shredded
  • Salt and Pepper

Instructions

Make Stuffed Zucchini Boats

  • Adjust oven racks to upper-middle and lowest positions, place rimmed baking sheet on lower rack, and heat oven to 400 degrees.
  • Brush cut sides of zucchini with 2 tablespoons oil and season with salt and pepper. Lay zucchini cut side down in hot sheet and roast until slightly softened and skins are wrinkled, 10 to 12 minutes. Remove zucchini from oven and flip cut side upon sheet; set aside.
  • Meanwhile, heat remaining 1 teaspoon oil in large saucepan over medium-high heat until just smoking. Add lamb, ½ teaspoon salt, and ¼ teaspoon pepper and cook,breaking up meat with wooden spoon, until browned, 3 to 5 minutes. Using slotted spoon, transfer lamb to paper towel–lined plate.
  • Pour off all but 1 tablespoon fat from saucepan. Add onion to fat left in saucepan and cook over medium heat until softened, about 5 minutes. Stir in garlic and ras el hanout and cook until fragrant, about 30 seconds. Stir in broth, bulgur, and figs and bring to simmer. Reduce heat to low, cover, and simmer gently until bulgur is tender, 18 to 20 minutes.
  • Off heat, lay clean dish towel underneath lid and let pilaf sit for 10 minutes. Add pine nuts and parsley to pilaf and gently fluff with fork to combine. Season with salt and pepper to taste.
  • Pack each zucchini half with bulgur mixture, about ½ cup per zucchini half, mounding excess. Place baking sheet on upper rack and bake zucchini until heated through, about 6 minutes. Serve.

Make Cucumber-Yogurt Sauce

  • Whisk yogurt, oil, dill, and garlic together in medium bowl until combined. Stir in cucumber and season with salt and pepper to taste. (Sauce can be refrigerated for up to1 day.)

Notes

Recipe and Photos by Cook's Country

Nutrition

Calories: 508kcal | Carbohydrates: 39g | Protein: 20g | Fat: 33g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 237mg | Potassium: 1204mg | Fiber: 7g | Sugar: 27g | Vitamin A: 647IU | Vitamin C: 47mg | Calcium: 199mg | Iron: 3mg