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Stuffed zucchinis

Lemon fennel salad


Total: 55 min


20 min


35 min


2 servings
  • 2 Zucchini
  • 125 g Ground lamb
  • 1 Onions
  • 2 garlic clove
  • 1 tablespoon Pine nuts
  • 1 Greek yogurt sheep's milk
  • 1 Fennel
  • 0.5 Lemon
  • 8 g Fresh mint
  • 30 mL Olive oil
  • 2 pinch Salt
  • 2 pinch Pepper


  • Cut the top part of the zucchinis. With a spoon, take out the flesh and leave at least 5 mm of skin. Be careful not to pierce it. Chop the flesh.
  • Heat 1 teaspoon of oil in a frying pan. Brown the meat over medium heat while stirring. Add some salt and pepper. Set aside.
  • Remove the grease from the pan, wipe with a paper towel. In a tablespoon of oil, brown the onion, the garlic and the chopped zucchini. Cook for 5 minutes.
  • Add the meat, the pine nut, and 3 spoons of yogurt. Mix 3 minutes.
  • Fill the zucchini with the stuffing, close with the tops. Fix it with a toothpick.
  • Put the zucchini upright in a steaming basket. Cook for 25 minutes.
  • Chop the mint, mix it with the rest of the yogurt and serve it with the warm zucchini.
  • Remove the bad parts of the fennel, dice it up thinly with the lemon. Mix in a bowl with some olive oil. Add some salt and pepper.
  • Serve the stuffed zucchini with the lemon fennel salad.

Recipe tips

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