Preheat oven to 400F

Cut your zucchini in half lengthwise, scoop out all the insides with a spoon, chop it up and reserve in a bowl – this will go in the filling later. Place the hollowed-out zucchini halves on a baking tray and sprinkle with salt and 1 Tablespoon olive oil. Bake for 10 minutes while preparing the filling or until soft.

Add the remaining olive oil to a skillet on medium high heat. Add in the ground meat and begin breaking up into small pieces. Once it’s halfway cooked through, add in the onions and garlic and cook for another 1-2 minutes. Add in the shredded carrot, the insides of the zucchini, the allspice, cinnamon and turmeric. Cook for 30 seconds to a minute toasting up the spices, then add in the tomato sauce. Let it cook down and simmer for another 4 minutes or until desired consistency is reached.

Top the roasted zucchini with the filling, add a dollop of the tzatziki sauce on top, serve with a side of rice – I love making the Arabic rice pilaf with this, sprinkle on some fresh dill or parsley and serve. Enjoy!