Stuffed Zucchini With Tahini Sauce - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
1 None medium Spanish onion, finely chopped
2 cloves garlic, minced
3 tsp ground cumin
4 None large zucchini, halved lengthwise, center scooped out leaving 1/3-inch thick shells
10.5 oz ground lamb
2 tbsp dried sweetened cranberries
2 tbsp finely chopped dried apricots
2 tbsp dried breadcrumbs
2 tbsp chopped fresh mint leaves
1/2 cup Greek yogurt
2 tbsp tahini paste
2 tsp lemon zest
2 tbsp lemon juice

Preparation

Preheat oven to 350\u00b0F. Grease and line a baking tray with parchment paper. Heat oil in a small frying pan over medium heat. Cook onion and garlic, stirring, for 2-3 mins, or until softened. Add cumin and cook, stirring, for 30 seconds, or until fragrant. Transfer to a medium bowl and let cool.
Add ground lamb, dried fruit, breadcrumbs and mint to bowl with onions. Distribute between zucchini shells and place on prepared tray. Cover with foil and bake for 15 mins. Remove foil and bake for 12-15 mins, or until cooked through.
Whisk yogurt, tahini, lemon zest, lemon juice and 1-2 tbsp warm water in a small bowl. Arrange zucchini on a serving platter and drizzle with yogurt mixture.