Lamb Stuffed Zucchini Recipes

Steps:

• Wash the zucchini well and cut the stem off. If using regular long zucchini, slice in half lengthwise. Using a melon baller, hollow out the middle of the zucchini while keeping a "boat" of outer flesh intact. Swirl 1T. olive oil in the bottom of a baking dish and place the zucchini boats in the dish.
• Preheat oven to 350.
• In a non-stick medium fry pan, saute the onions and garlic in the other T. of olive oil. Let them soften but do not brown.
• Add the ground lamb and cook until the lamb is mostly cooked through.
• Remove from heat.
• Stir in the bread crumbs and rosemary, salt and pepper.
• Beat the egg lightly in a separate bowl then pour over the lamb mixture and stir to combine.
• Spoon the lamb mixture into each zucchini cavity, mounding to fill. Any filling that falls around the zucchini will just make nice browned bits to eat.
• Cover with foil loosely and bake in oven for 20 minutes.
• Remove foil and bake another 10-15 minutes or until zucchini is nicely softened and stuffing is browned.

Steps:

• Cut off and reserve the stem ends of the zucchini and with a zucchini corer hollow out the zucchini, being careful not to pierce the skins and leaving 1/4-inch-thick shells. Chop the zucchini flesh and reserve it.
• In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the lamb with the allspice, the mint, salt and pepper to taste, stirring, until it is no longer pink. Transfer the lamb with a slotted spoon to a sieve to drain, pour off all but 1 tablespoon of the fat from the skillet, and in the skillet sauté the onion, stirring, until it is softened. Stir in the garlic, the reserved zucchini flesh, and salt and pepper to taste and sauté the mixture until it is golden. Remove the skillet from the heat, stir in the lamb mixture, the pine nuts, and 2 tablespoons of the yogurt, and let the filling cool. Stuff the zucchini with the filling and put the reserved stem ends back in place over the cut ends, securing them with wooden picks. Arrange the zucchini on a steamer rack set over simmering water, steam them, covered, for 20 to 25 minutes, or until they are tender, and let them cool slightly.
• In the top of a double-boiler set over simmering water whisk together the remaining yogurt and the cornstarch mixture, stirred, cook the sauce, stirring, for 5 minutes, or until it is thickened, and let it cool slightly.
• Cut the zucchini crosswise into 1-inch rounds, arrange the rounds on a platter, and spoon a dollop of the sauce onto each round. Sprinkle the zucchini rounds with the sesame seeds and serve them at room temperature.

Steps:

• Preheat the oven to 375 degrees F.
• Cut the eggplants in half lengthwise, including the stems. Using a sharp paring knife, scoop out some of the flesh, leaving a shell that is 1/3 inch thick and reserving the scooped-out eggplant. Place the eggplant shells snugly in a single layer in a large (10-by-14-inch) rectangular baking dish. Brush the eggplant all over with 1/4 cup olive oil (use it all!) and sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Pour 1/4 cup water in the baking dish, cover tightly with aluminum foil, and bake for 30 minutes, until the shells are tender when pierced with a small knife. Remove from the oven, discard the foil, and leave the oven on.
• Meanwhile, for the lamb filling, in a large (12-inch) skillet, heat 3 tablespoons olive oil over medium heat. Add the onion and saute for 5 minutes, tossing occasionally, until tender. Cut the reserved scooped-out eggplant into 1/2-inch dice (you should have about 2 cups). Add the eggplant to the onion and cook for 5 minutes, adding more oil if it seems dry. Add the garlic and cook for 30 seconds, until fragrant. Add the ground lamb and cook, mashing lightly with a fork, for 5 to 7 minutes, until no longer pink. Add the oregano and cinnamon and cook for one minute. Add the wine, tomatoes, marinara, parsley, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer uncovered for 25 to 30 minutes, until the liquid evaporates. Spoon the filling into the eggplant halves in the baking dish. (You may have a little extra filling.)
• In a medium bowl, mash the ricotta, goat cheese, egg yolks, mint, 1 teaspoon salt, and 1/2 teaspoon pepper with a fork. With a spoon, place large dollops of the ricotta mixture on the lamb filling and bake for 30 to 40 minutes, until the filling is hot and the topping is lightly browned. Serve warm, sprinkled with extra mint.

Steps:

• Cut off and reserve the stem ends of the zucchini and, with a corer, hollow out zucchini, being careful not to pierce skins and leaving ¼ inch thick shells.
• Chop zucchini flesh and reserve.
• Heat oil over moderately-high heat until hot but not smoking and saute lamb with allspice and mint and season to taste.
• Cook, stirring, until no longer pink.
• Transfer lamb with a slotted spoon to a sieve to drain.
• Pour off all but 1 tblsp fat from skillet and saute onion until softened.
• Stir in garlic, reserved zucchini, season to taste, and saute until golden.
• Remove from heat; stir in lamb, pine nuts and 6 tblsps of yoghurt.
• Let cool.
• Preheat oven to 350 degrees F.
• Stuff zucchini with this mixture, putting stem ends back on and securing them with toothpicks.
• Arrange zucchini in a large, oiled casserole, tent with foil, and bake for approximately 1 hour, or until tender.
• Let cool slightly.
• Whisk together remaining yoghurt with cornstarch/water mixture and cook over low heat, stirring, until thickened.
• Cool slightly.
• Serve with zucchini.