Recipe of the Month Archive September 2008

Zucchini Stuffed with Lamb and Rice

I planted two zucchini plants this summer and they are very happy.  So if you’re like us and you have more zucchini than you can find recipes for, this recipe received high praise from my family. 

Stuffing:

1 ½ cups cooked rice

1 lb ground lamb

¼ cup mint leaves minced

2 tablespoons cilantro minced

1 tablespoon lime juice

2 cloves garlic minced

2 teaspoons ginger grated

1 ½ teaspoon salt

1 teaspoon turmeric

1 teaspoon cumin

Brown lamb.  Add garlic and ginger.  Cook for a few minutes.  Add remaining ingredients and cook, stirring to blend flavors.  Remove from heat.

2 medium zucchini (about 12 inches long), cut in half, seeds removed leaving a hollow in the zucchini.

Dressing:

½ cup water

2 tablespoons vegetable oil

2 tablespoons lime juice

1 teaspoon sugar

½ teaspoon salt

Mix together and set aside.

Place zucchini halves in a 9” by 13” pan.  Fill zucchini tightly with filling.  Drizzle with dressing.  Cover pan with foil.  Bake at 375º for 45 minutes.  Remove foil and cook another 15 minutes.  Serve warm.

Serves 4 to 6.

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