Lamb Zucchini Boats

Lamb, rosemary, and mint.  The perfect combination to sail away in a zucchini boat!

Yes, it is a little annoying to hollow out the boats, but I love the presentation of it and it really doesn’t take that long.  If you aren’t partial to boats you can just chop up the zucchini and add it to the pot with the lamb mixture.  I won’t take it personally.


Lamb Zucchini Boats

  • 4 medium zucchinis
  • 1 lb ground lamb
  • 1 tbsp butter or coconut oil
  • 1 red onion, diced
  • 4 cloves garlic, diced
  • 1 tbsp lemon juice
  • 1/4 cup chopped fresh mint
  • 2 tbsp fresh rosemary, finely chopped
  • 4 cups baby spinach, roughly chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper

Wash and cut the stalk end off of the zucchinis.  Cut them in half and scoop out the flesh with a spoon.  Place the zucchini on a baking tray and set aside.

Set oven to 400 F.

In a pot over low/medium heat, cook the onion until translucent.  Add the garlic and cook for 2 more minutes.

Add the ground lamb and cook until no longer pink.

Add the mint, rosemary, lemon juice, spinach, salt and pepper, and cook until the spinach wilts.

Carefully spoon the lamb mixture into the zucchini.

Cook at 400 F for 20 minutes.

Sweet Shepherd’s Pie

Anyone with kids will tell you that dinnertime is usually a massive battle.  It’s so hard to get them to eat anything some nights that I wonder why I even bother making dinner!  This is the dinner dish that my kids most consistently eat.  I feel like I’m sitting on a goldmine so I won’t keep this recipe to myself any longer!  Oscar polished off TWO bowls of it tonight.  Shocking, and completely awesome!


Sweet Shepherd’s Pie

  • 2 large sweet potatoes
  • 1/2 cup coconut cream (solid top part of canned coconut milk)
  • 1/2 tsp sea salt
  • 2 tbsp coconut oil
  • 1 medium red onion, chopped
  • 4 medium carrots, chopped
  • 3/4 cup sweet peas (fresh or frozen work)
  • 4 cloves garlic
  • 2 tbsp gluten free flour
  • 3 tbsp Worcestershire sauce
  • 3 tbsp tomato paste
  • 2 lbs ground lamb
  • 1 tsp rosemary
  • 1 tsp thyme

Peel and cut up the sweet potatoes.  Place in a pot and cover with water.  Bring to a boil and then simmer until soft.  Drain water and mash with a potato masher.  Add coconut cream and salt and set aside.

Preheat oven to 400 F.

While potatoes are boiling, cut up red onion and carrots and place in a large pot with the coconut oil over medium heat.  Cook 5 minutes.  Add garlic, lamb, rosemary, and thyme and cook until lamb is no longer pink.

Mix in flour and cook for another minute.

Add Worcestershire sauce, tomato paste, and peas and stir.

Transfer meat mixture into a large oven safe baking dish and top with sweet potato mixture.

Bake at 400 F for 25 minutes.