Zucchini: 2 medium zucchini, diced (approx. 2 cups / 12 oz / 340g)
Coconut Oil: 1 tbsp. (0.5 oz / 14g)
Garlic: 2 cloves, minced (approx. 0.1 oz / 3g)
Tomatoes: 2 medium tomatoes, diced (approx. 1 cup / 8 oz / 225g)
Dried Oregano: 2 tbsp. (0.1 oz / 3g)
Yellow Onion: 0.5 cup, diced (approx. 4 oz / 113g)
Control the Zucchini Texture: Zucchini cooks very quickly and contains a lot of water. To avoid a mushy dish, ensure you add the zucchini only in the last few minutes of cooking, just until it is fork-tender.
Deglaze the Pan: When you add the diced tomatoes, use their natural juices to scrape up any browned bits (fond) from the bottom of the pan left behind by the lamb. Those brown bits are pure flavor gold.
