MEDITERRANEAN STUFFED ZUCCHINI
Here's a delicious way to solve the problem of those too-big zucchinis ballooning in your garden at the end of the summer: zucchini boats baked and stuffed with lamb, feta, pine nuts, tomatoes, and more. It's just like your mother used to make, but with an exotic Mediterranean twist!
Provided by Larry Short
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Use a melon baller to separate and remove seeds and pulp separately from the zucchini, carving out each half and leaving about a half-inch shell. Chop zucchini pulp into pieces about 1/4 inch in diameter. Discard seeds.
- Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add ground lamb; continue to cook and stir until lamb is lightly browned, 5 to 7 minutes. Stir chopped zucchini into the lamb mixture. Reduce heat to medium-low. Simmer mixture until the zucchini is hot, about 3 minutes. Drain excess grease. Season lamb mixture with coarse salt and black pepper.
- Remove skillet from heat. Stir tomato sauce, tomatoes, feta cheese, pine nuts, and 1/4 cup mint leaves through the lamb mixture; spoon into the zucchini halves. Put stuffed zucchini halves into a large baking dish. Pour water into the baking dish.
- Bake in preheated oven for 30 minutes. Mix bread crumbs and mozzarella cheese in a bowl. Sprinkle 1/4 cup mint leaves over the zucchini and top with the bread crumb mixture. Continue baking until the top is crusty and browned, about 10 minutes more.
Nutrition Facts : Calories 649.3 calories, Carbohydrate 38.8 g, Cholesterol 114.7 mg, Fat 38.7 g, Fiber 7 g, Protein 40.6 g, SaturatedFat 14.9 g, Sodium 1522.8 mg, Sugar 14.2 g
LAMB-STUFFED ZUCCHINI WITH YOGHURT SAUCE
Make and share this Lamb-Stuffed Zucchini with Yoghurt Sauce recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 558.5, Fat 40, SaturatedFat 13.1, Cholesterol 82.8, Sodium 111.4, Carbohydrate 28.5, Fiber 6.1, Sugar 10.5, Protein 25.6
MIDDLE EASTERN STUFFED ZUCCHINI
A Middle Eastern recipe for stuffed summer squashes. You can also use long thin eggplants.
Provided by KELLYJEANNE
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Mix together the ground lamb, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt, and pepper; mix well, and set aside.
- Slice the ends off of the zucchinis and hollow out the centers using an apple corer. Stuff with lamb mixture.
- Stir together the remaining tomato puree with 1/2 teaspoon salt in a large skillet. Place the stuffed zucchini into the sauce, and add enough water to cover the zucchini. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 30 minutes.
- Stir in the garlic, lemon juice, and remaining 1/2 teaspoon of mint. Recover, and simmer an additional 15 minutes. To serve, cut the zucchini crosswise into rounds and arrange on a serving plate. Spoon sauce over the top.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 28.7 g, Cholesterol 19 mg, Fat 4.7 g, Fiber 5 g, Protein 10.6 g, SaturatedFat 1.8 g, Sodium 1119.3 mg, Sugar 10.1 g
More about "middle eastern lamb stuffed zucchini with yogurt sauce recipes"
STUFFED ZUCCHINI IN YOGURT SAUCE - TASTE OF BEIRUT
From tasteofbeirut.com
Reviews 7Estimated Reading Time 3 mins
MIDDLE EASTERN LAMB STUFFED ZUCCHINI WITH YOGURT SAUCE
From recipelion.com
Category Middle Eastern RecipesEstimated Reading Time 2 mins
MIDDLE EASTERN LAMB-STUFFED ZUCCHINI WITH YOGURT …
From cdkitchen.com
Servings 24Total Time 45 mins
MIDDLE EASTERN LAMB-STUFFED ZUCCHINI WITH YOGURT SAUCE RECIPE
From grouprecipes.com
STUFFED ZUCCHINI; IN YOGURT SAUCE - AMIRA'S PANTRY
From amiraspantry.com
MIDDLE EASTERN YOGURT SAUCE (LABAN) - EVERY LITTLE CRUMB
From everylittlecrumb.com
MIDDLE EASTERN LAMB-STUFFED ZUCCHINI WITH YOG - RECIPEBRIDGE
From recipebridge.com
MIDDLE EASTERN LAMB-STUFFED ZUCCHINI WITH YOGURT SAUCE
From sudairy.com
KOUSA {AUTHENTIC LEBANESE STUFFED SQUASH}
From feelgoodfoodie.net
MIDDLE EASTERN STUFFED ZUCCHINI (VEGETARIAN KOOSA …
From everylittlecrumb.com
MIDDLE EASTERN STUFFED ZUCCHINI | THE MEDITERRANEAN DISH
From themediterraneandish.com
KOUSA MAHSHI BIL LABAN (STUFFED ZUCCHINI IN YOGURT)
From fufuskitchen.com
MIDDLE EASTERN LAMB-STUFFED ZUCCHINI WITH YOGURT SAUCE - BIGOVEN
From bigoven.com
MIDDLE EASTERN LAMB-STUFFED ZUCCHINI WITH YOGURT SAUCE
From mealsteps.com
MIDDLE EASTERN LAMB-STUFFED ZUCCHINI WITH YOG - RECIPEBRIDGE
From recipebridge.com
MIDDLE EASTERN STUFFED ZUCCHINI | PUNCHFORK
From punchfork.com
MIDDLE EASTERN LAMB STUFFED ZUCCHINI WITH YOGURT SAUCE
From recipelion.com
KOUSA BIL LABAN, ZUCCHINI IN YOGURT | HADIAS LEBANESE …
From hadiaslebanesecuisine.com
You'll also love