Lamb and Rice-Stuffed Zucchini
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INGREDIENTS 6 medium zucchini, 7 to 8 inches in length
1/2 pound lean ground lamb
1 cup finely chopped onions
6 tablespoons cooked rice
2 eggs
1/4 cup finely chopped fresh parsley
1 teaspoon finely cut fresh mint leaves, or substitute 1/2 teaspoon crumbled dried mint
1/8 teaspoon cumin
1/8 teaspon ground red pepper
1/8 teaspoon ground mace
1 teaspoon salt, optional
1/2 cup olive oil
4 medium-sized firm ripe tomatoes, peeled and quartered
1/2 cup water
1/2 teaspoon freshly ground black pepperWash the zucchini; cut in half lengthwise. Scoop out the inside of the zucchini with a small melon baller, leaving 1/2-inch shell. Reserve pulp.
In a deep bowl, combine the lamb, 1/2 of the onions, the rice, eggs, parsley, mint, cumin, pepper, mace and salt. Mix well until smooth. Stuff the zucchini with the lamb mixture, dividing it evenly among them.
Warm the oil in a heavy 12-inch skillet over moderate heat. Add the remaining 1/2 cup of onions and zucchini pulp; cook for about 5 minutes, until they are soft and slightly browned. Stir in the tomatoes, water and pepper, and bring to a boil over high heat.
In a 13 x 9 x 4-inch baking dish, arrange the zucchini in one layer on top of the tomatoes, and spoon the liquid over them. Bake in a 350 degree oven for about 45 minutes, or until the zucchini are tender.
To serve, arrange the zucchini attractively on a heated platter and pour the tomato sauce over them.
Serves 4 to 6