Categories: Pizza/flatbread

Ingredients

• 1 1/2 lbs. ground lamb
• 1 1/2 cups chopped zucchini
• 1 1/4 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
• 2 tbsp chopped fresh mint

Directions

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.

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