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Appetizers & snacks

Zucchini Stuffed with Minted Rice and Lamb
Ingredients
Partially roasting zucchini shells before filling them evaporates some of the moisture.This recipe may be halved.
4 medium to large zucchini ( 9 to 10 oz. each)
1 1/2 Tbsp. extra virgin olive oil, divided
1 tsp. freshly ground black pepper, divided
1/2 tsp. salt, divided
1 large onion, finely chopped
4 garlic cloves, minced
1/2 tsp. ground cinnamon
6 oz. ground lamb
1/2 cup long-grain white rice
2 medium tomatoes, cored, seeded, and chopped, or 1 (14.5 oz.) can dried tomatoes, drained
2/3 cup water
1/2 cup dried currants, (found near raisins)
1 Tbsp. fresh lemon juice
2 Tbsp. dried or 1/2 cup minced fresh mint
1/2 cup chopped fresh parsley
8 parsley sprigs for garnish (optional)
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Zucchini Stuffed with Minted Rice and Lamb

Zucchini Stuffed with Minted Rice and Lamb

Zucchini Stuffed with Minted Rice and Lamb
  • Servings:Serves 4
  • Prep Time:35 minutes
  • Cook Time:20 minutes
directions
1. Adjust oven rack to center position and preheat oven to 425 degrees F. 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 they're slightly softened and have given up some of their moisture, about 10 minutes. Don't 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
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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