TAKES: 25 min. • MAKES: 6 servings
My family loves these flatbreads with Middle Eastern seasoning and lots of vegetables. You can substitute ground turkey or beef for the lamb.
—Arlene Erlbach, Morton Grove, IL
11/2 lbs. ground lamb
11/2 cups chopped zucchini
11/4 cups medium salsa
2 cups julienned carrots, divided
1/2 cup dried apricots, coarsely chopped
2 Tbsp. apricot preserves
1 Tbsp. grated lemon zest
1 Tbsp. Moroccan seasoning (ras el hanout) 1/2 tsp. garlic powder
3 naan flatbreads
1/3 cup crumbled feta cheese
2 Tbsp. chopped fresh mint
1. In a large skillet over medium-high heat, cook ground lamb 8 minutes or until no longer pink, breaking up into crumbles; drain. Add zucchini, salsa, 1 cup carrots, apricots, preserves, lemon zest, Moroccan seasoning and garlic powder. Cook and stir until heated through and the zucchini is crisp-tender, about 7 minutes.
2. Spoon lamb mixture over naan. Top with remaining carrots, feta and mint. Cut into wedges.
PER SERVING 423 cal., 19g fat (8g sat. fat), 81mg chol., 677mg sod., 39g carb. (15g sugars, 3g fiber), 24g pro.