Stuffed Zucchini Rings with Lamb

Get ready to attack this delicious veggie stack!


15 reviews




Total time: 45 minutes

Ingredients for 4 people

2 yellow summer squash

2 zucchinis

1 eggplant

1 lb of ground lamb

1 red onion

1 cup of grated mozzarella cheese

2 cups of tomato saue

1 cup of grated swiss cheese

olive oil


salt & pepper



Plastic wrap

Rectangular baking dish

Step 1/4

Cut squash, zucchini and eggplant in half lengthwise and then cut each half skin-side up widthwise, not cutting through all the way. Place the zucchinis on a baking sheet covered with parchment paper and place in the oven for 5 minutes at 350 °F.

Step 2/4

Remove from the oven and form rounds with each zucchini half and hold them with toothpicks. Do the same with the eggplant halves. Stack these rounds in 2 different towers.

Step 3/4

Mix the ground lamb with the chopped onion, chopped parsley, salt and pepper and spread half of it in a large rectangle on cling film. Cover with half of the mozzarella, roll up into a tight sausage and repeat with the other half of the meat. Place the 2 sausages in the freezer for 1 hour.

Step 4/4

Remove from the freezer, unwrap the plastic, and push the sausages into the center of the vegetable rounds. Pour the tomato sauce into the rectangular dish, add a drizzle of olive oil and place the towers on their side. Sprinkle with grated Swiss cheese and place in the oven for 1 hour at 350 °F. Remove from the oven, sprinkle with chopped parsley and enjoy.

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