Try this twist on Moroccan cooking with a delicious low carb recipe! Filed with spiced lamb mince and tomatoes these courgette boats make a satisfying yet healthy meal.

We throw in a good amount of fresh garlic, cumin, cayenne pepper and coriander for a multitude of tastes along with some natural yoghurt and mint to serve for extra brightness and good measure.

The spices used throughout this dish are known to have powerful medicinal properties, are loaded with antioxidants and contain anti- inflammatory properties. Cayenne pepper has also come into the spotlight in the weight- loss industry in the last few years as it is a great metabolic- booster which aids the body in burning fat.

This is a simple dish with big flavours that comes together quickly, which is always welcome come dinnertime when you’re short on time. The lamb filling can even be made ahead of time and the courgette stuffed right before serving.

You can try this healthy recipe for dinner or alternatively cut them into bite-sized pieces for a party, your friends will be glad you shared!!

Moroccan Healthy Recipe:

Time 40min

Serves 4

Protein 2

Fat 1/2

Free Veg 2

Ingredients

For the tomato sauce:

1 tbsp of olive oil

4 garlic cloves, crushed

1 tsp cayenne pepper

1 tsp coriander

1 tsp cumin

1 tsp sugar substitute, stevia is preferred

400g of chopped tomatoes

200 ml of beef stock

For the courgettes

4 small courgettes, halved length ways

low cal spray

Small handful of coriander leaves

240g of lean lamb mince

2 tsp of cumin and coriander

1 tsp cinnamon

1 tsp of cayenne pepper

Salt and black pepper

To serve

Natural yogurt

1-2 fresh mint chopped

 Directions

1. Preheat oven to 220 degrees, gas mark 7

2. First, make the tomato sauce. Heat the oil in a pan over a low heat and cook the garlic for 2-3 minutes. Add the spices and cook for another minute

3. Add the stevia, tomatoes and beef stock and simmer for 20 minutes until thickened, then season to taste.

4. Meanwhile, scoop out some of the courgette flesh and add to the tomato sauce. Place the courgettes in a roasting tray, drizzle them with oil (or low cal spray) and bake for 15 minutes until golden.

5. In a bowl, combine the lamb with the spices and season with salt and pepper.

6. When the courgettes are ready, pile the lamb into the cavities and top with some of the tomato sauce. Bake for 20 minutes until the lamb is thoroughly cooked and the sauce is bubbling. Drizzle with a little natural yogurt, scatter with chopped mint and serve.

Blog Post by Jodie Wood