Updated: May 9
2 tablespoons olive oil, plus a little extra
1 onion, finely chopped
2 garlic cloves, minced
1 lb ground grass-fed lamb
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon parsley
½ teaspoon sea salt, plus a little extra
Shredded cheese, optional
* we used OATzarella shredded cheese.
For the zucchinis:
Preheat the oven to 375°F.
Cut the top off of the zucchinis, and then slice in half longways. Lightly rub the cut side of the zucchini in olive oil, and lay the flat side down on a parchment-lined baking sheet. Bake for 25 minutes or until the zucchini becomes lightly browned on the flat side, and easily poked with a fork.
Remove the zucchini from the oven, and let cool until it can be handled.
Using a spoon, scoop out all zucchini, leaving behind just the skin. You can use the scooped zucchini flesh to make a zucchini baba ghanoush, which we used to top the taco boats.
For the lamb:
In a skillet over medium-high heat, sautee onion and garlic in olive oil for 3 to 5 minutes, or until translucent.
In the meantime, season the ground lamb with cumin, garlic powder, onion powder, parsley, and salt.
Add the ground meat into the skillet and cook for about 5 to 7 minutes. Don't overcook the meat, as you will be putting it in the oven soon.
For assembling the taco boats:
Line a baking sheet with aluminum foil and place the zucchini boats on it, scooped side up. Drizzle a bit of olive oil and sprinkle with salt.
Scoop an even amount of the meat mixture into the zucchini boats and top with shredded cheese, if using.
Place in the oven and cook for about 10 minutes, or until the meat is completely cooked and the cheese is melted.
Top with chickpeas, drizzle with tahini, and add dollops of baba ghanoush, then enjoy!
Homemade dressing that would go great with these taco boats: