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.
Spoon lamb mixture over naan. Top with remaining carrots, feta and mint. Cut into wedges.
Test Kitchen tips
These are hearty, knife-and-fork flatbreads.
Using pre-cut carrots is an easy way to cut down on prep time.