Rinse and prepare all of your vegetables, ensuring your diced cuts are even for uniform cooking in your Ground Lamb and Zucchini skillet.

Set a large skillet over medium-high heat and add 1 tbsp. (0.5 oz / 14g) of coconut oil; once the oil is hot, stir in the 0.5 cup (4 oz / 113g) of diced yellow onion and sauté for about 4 minutes or until it becomes translucent and fragrant.

Roll the 1 lb (16 oz / 450g) of lean ground lamb into small bite-sized balls and add them to the pan along with the 2 tbsp. (0.1 oz / 3g) of dried oregano and the minced garlic, cooking for about 5 minutes until the lamb is beautifully browned on all sides.

Add the diced tomatoes (1 cup / 8 oz / 225g) and the diced zucchini (2 cups / 12 oz / 340g) into the skillet, tossing gently to combine the flavors.

Continue cooking for another 10 to 15 minutes, or until the zucchini is perfectly tender but not mushy.

Remove the skillet from the heat, serve your delicious Ground Lamb and Zucchini immediately, and enjoy this wholesome, satisfying meal!

Sear for Flavor: When adding your ground lamb meatballs to the skillet, resist the urge to stir them immediately.

Let them sit for a minute or two to develop a nice brown crust. This Maillard reaction is where all the deep, savory flavor comes from!

Don't Skimp on the Oregano: Dried oregano packs a punch and pairs beautifully with the rich, earthy flavor of the lamb. Rub the dried herbs between your fingers before dropping them into the pan to release their natural oils and maximize their aroma.