3 medium zucchini
2 tablespoons olive oil, plus more for drizzling
3 ribs celery, finely chopped
¼ pound ground lamb (beef or chicken works too)
2 large garlic cloves, minced
1 teaspoon ras el hanout OR
¼ teaspoon ground cinnamon
¼ teaspoon ground cumin
¼ teaspoon turmeric
Tiny pinch of ground clove
2 teaspoons finely chopped olives, capers or a mix
2 teaspoons tomato paste
Small handful of parsley, chopped
¼ pound fresh mozzarella (mini balls works too), ripped into pieces
Harissa powder , for garnish (optional)
Heat the oven to 375 degrees.
Slice the zucchini in half lengthwise. Using a teaspoon measure, melon baller or spoon, scrape out the seeds and soft flesh from the zucchini half. Roughly chop the flesh and set aside.
Drizzle the scooped out zucchinis with olive oil and place in a baking dish, scooped side up. Transfer to the oven and bake for 10-15 minutes, until the zucchini is fork tender.
Meanwhile, heat the olive oil in a large skillet over medium high heat and add the celery. Cook for 3 minutes until soft. Add the lamb, garlic and spices and cook, breaking it up, for 5 minutes. Season with a big pinch of salt, add the reserved zucchini, olives, and tomato paste and cook for another 3 minutes until everything is well combined and heated through. Turn off the heat and stir in the chopped parsley.
Lower the heat on the oven to 300 degrees. Spoon a little filling in each of the zucchini halves. Top with the mozzarella, transfer back to the oven. Bake for 10 minutes until the cheese is super melty.