Moroccan Flatbreads

• 1-1/2 pounds 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 tablespoons apricot preserves
• 1 tablespoon grated lemon zest
• 1 tablespoon Moroccan seasoning (ras el hanout)
• 1/2 teaspoon garlic powder
• 3 naan flatbreads
• 1/3 cup crumbled feta cheese
• 2 tablespoons chopped fresh mint

1. In a large skillet over medium-high heat, cook 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 zucchini is crisp-tender, about 7 minutes.
2. Spoon lamb mixture over naan. Top with remaining carrots, feta and mint. Cut into wedges.

ground lamb, zucchini, salsa, carrots, dried apricots, apricot preserves, lemon zest, hanout, garlic, flatbreads, feta cheese, fresh mint

Taken from www.tasteofhome.com/recipes/moroccan-flatbreads/ (may not work)