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Zucchini Stuffed with Minted Rice and Lamb

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Servings: Serves 4

Cook Time: 0 minutes

Prep Time: 35 minutes

Ingredients

Zucchini Stuffed with Minted Rice and Lamb
4 each Fresh medium zucchini squash
11/2 tablespoon Extra virgin olive oil, divided
1 teaspoon Black pepper, freshly ground
1/2 teaspoon Salt, divided
1 each Large sweet onion, finely chopped
4 each Garlic cloves, minced
1/2 teaspoon Cinnamon, ground
6 oz Ground lamb, 80% lean
1/2 cup Long grain white rice, dry
2 each Medium tomatoes, seeded and chopped
2/3 cup Water
1/2 cup Currants, dried
1 tablespoon Fresh lemon juice
2 tablespoon Minced fresh mint
1/2 cup Chopped fresh parsley
8 each Italian parsley sprigs

Directions

1. Adjust oven rack to center position and preheat oven to 425F. Spray a baking sheet with vegetable cooking spray.
2. Halve each zucchini lengthwise. Scoop out (and reserve) most of the flesh with a spoon, leaving sides of shells about 3.8 inch thick. Brush interiors of shells with 1 Tbsp. olive oil and sprinkle evenly with 1.2 tsp. of the pepper. Place zucchini shells cut side down on baking sheet and roast until theyfre slightly softened and have given up some of their moisture, about 10 minutes. Donft over-roast, or shells can get soggy. Turn zucchini shells over on baking sheet, and set aside.
3. While shells roast, chop reserved zucchini flesh into roughly 1.2-inch pieces. In a large nonstick skillet, heat 3.4 tsp. of the oil on high. Add chopped zucchini and 1.4 tsp. of the salt and cook, stirring frequently, until it just begins to soften, about 3 minutes. Remove zucchini to a paper towel.lined plate and set aside. Add remaining 3.4 tsp. oil to skillet and heat on medium-high. Add onion and cook, stirring frequently, until soft and translucent, about 3 minutes. Add garlic and cinnamon and cook, stirring constantly, until fragrant, about 40 seconds.
4. Add lamb and cook, stirring and breaking up the clumps, until the meat loses its raw color, about 2 minutes. Add rice and cook, stirring constantly, for about 1 minute. Add tomatoes, remaining 1.4 tsp. salt, and water, and bring to a simmer. Cover skillet and reduce heat to low. Simmer, stirring occasionally, until rice is fully cooked, about 20 minutes. Remove from heat.
5. Add cooked zucchini, currants, lemon juice, mint, parsley, and remaining 1.2 tsp. pepper to lamb, and stir to mix. Divide filling evenly among zucchini shells on baking sheet, mounding and packing it in lightly. (May be prepared 1 day in advance and stored, refrigerated, in an airtight container. Allow extra 10 to 15 minutes cooking time to heat chilled zucchini). Roast stuffed zucchini until heated through, about 7 minutes. Serve immediately, garnishing each half with a parsley sprig, if desired.
Source: Hannaford fresh Magazine, July - August 2009

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 365 kcal (18%)
Calories from Fat 252 kcal (0%)
Total Fat 28 g (43%)
Saturated Fat 16 g (80%)
Cholesterol 32 mg (10%)
Sodium 379 mg (15%)
Total Carbohydrates 49 g (16%)
Dietary Fiber 16 g (64%)
Protein 23 g (38%)
Vitamins
Vitamin A 3716 IU (74%)
Vitamin C 114 mg (190%)
Minerals
Calcium 157 mg (3%)
Iron 17 mg (28%)

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