Thursday, September 20, 2012

Paleo Lamb Stuffed Zucchini

For those of you that have been following the Gluten Free Connoisseur you have my deepest apologizes for the silence and so few posts in this past year.  In a nutshell it has been a whirlwind... moved from Germany to Newport for the summer, moved to St Thomas, USVI,  started training CrossFit from our home, got pregnant and as my belly grew so did CrossFit St Thomas, opened our new doors in April, baby arrived in June and here we are today back on Island running Reebok CrossFit St Thomas, the only CF Box in the Virgin Islands!  If you get a chance to come visit please come see us, we love visitors!!  RCFSTT

Our membership numbers have grown and with much anticipation everyone is ready to begin their first Paleo Challenge on the 24th of September.  After going through two 30 day Paleo challenges myself a couple of years back and continuing to live as GRAIN FREE as possible, I feel it is time to share what I have learned.  Hopefully you will be able to follow us through the next 30 days as I provide recipes and tips to living a Paleo Lifestyle on the islands.  It is doable even if you think it is not!  Good Luck!

Now on to the cooking... My mom used to make a beef stuffed zucchini that I loved and tonight I had the craving but only had lamb in my fridge so we shall see how this comes out... OMG awesome!!

  • 3-4 Medium to large zucchini
  • 4 tablespoons olive oil or coconut oil 
  • 1 onion finely chopped
  • 4 cloves of garlic minced
  • 1-2 lbs of ground lamb
  • 2 eggs
  • 1 teaspoon cumin
  • 1 can of chopped tomatoes
  1. Preheat oven to 450 degrees F
  2. Trim zucchini and cut in half lengthwise.  Using a spoon or melon baller, remove the flesh making a canal down the center of each zucchini half.
  3. Roughly chop the excess zucchini flesh and set aside
  4. In a 10 to 12 inch sauté pan, heat the oil
  5. Add the onion and garlic, cumin and cook over med high heat until softened
  6. Add the zucchini pieces and lamb and cook until the lamb is cooked through, about 10 minutes
  7. Drain the fat from the lamb mixture and place in a large mixing bowl
  8. Add the eggs and tomatoes and mix well
  9. Season both the mixture and zucchini boats with salt and pepper
  10. Stuff the boats with lamb mixture and pile it high
  11. Place in an oven-proof baking dish
  12. Bake for 20-25 minutes at 450 degrees
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