Description

This easy weeknight dinner features succulent lamb skewers paired with a cheesy zucchini bake, making for a quick and delicious meal.

Ingredients

Units

12 lamb skewers, un-marinated
1 clove crushed garlic (optional)
3 tablespoons olive oil
Salt and pepper, to taste
1 tablespoon chopped rosemary or oregano (optional)
3-4 large zucchinis, sliced evenly
3 cups (700 ml) tomato passata
200 g (7 oz) cheddar cheese, grated
100 g mozzarella cheese, grated (or more, if you like)
Chickpea water (aquafaba) mayonnaise, for serving (optional) -- see our recipe for How to Make Mayonnaise with Chickpea Water
Capers and tiny cornichons, for serving (optional)

Instructions

Preheat your oven to 375°F (190°C).
Place the sliced zucchinis in a single layer in a baking dish.
Pour the tomato passata evenly over the zucchinis. Sprinkle with salt and pepper to taste.
Top the zucchinis with the grated cheddar and mozzarella, ensuring an even layer.
Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
While the zucchini bake is in the oven, heat a grill or hotplate over medium-high heat.
Brush the lamb skewers with olive oil and season with salt, pepper, and optional garlic and herbs.
Grill the lamb skewers for 2-3 minutes on each side, or until cooked to your liking.
Serve the lamb skewers with chickpea water mayonnaise, capers, and cornichons, if desired, alongside the zucchini bake.

Notes

Use un-marinated lamb skewers to avoid unwanted sugars and additives. The zucchini bake can be paired with buttered pasta or quinoa for a more filling meal. The whipped feta with capers and cornichons adds a tangy contrast to the dish. Chickpea water mayonnaise is a great egg-free alternative that lasts longer in the fridge.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6 grams
Sodium: 750 mg
Fat: 30 grams
Carbohydrates: 15 grams
Fiber: 3 grams
Protein: 30 grams
Cholesterol: 75 mg