Middle Eastern Stuffed Zucchini with Lamb | Wild Fork
Fill tender zucchini with spiced ground lamb for a fragrant, balanced Middle Eastern recipe that's both unique and approachable.
INGREDIENTS
12 Small or 6 medium Zucchini Squash
1 cup Long grain Rice, raw
12 oz. Fresh RipeTomatoes, diced
1 Medium Onion, chopped
¼ cup Parsley, chopped
¼ cup Mint, chopped
1 oz. Olive Oil
1 tsp. Cumin, ground
¼ tsp. Cinnamon
1 1/3 cup Tomato Sauce
Water
LET'S GET COOKING!
Wash zucchinis. Cut ½ “off the stem ends of squashes. Using an apple corer or small teaspoon, scoop the inside of the zucchini leaving a 1/8” thick wall.
In a large bowl, mix the raw rice, ground lamb, tomatoes, onion, parsley, mint, olive oil, cumin, paprika, salt and pepper to taste.
Using a small spoon, fill each zucchini with seasoned lamb, leaving ½ “gap on top to allow room for expansion during cooking.
In a large pot, place stuffed zucchini in the bottom. Add enough water to barely cover. Pour in tomato sauce and salt to taste. Place a small plate inside of pot to hold zucchini in place and cover pot with a lid. Bring to a simmer and cook for 45 minutes to 1 hour depending on size of squash. (Ground beef temperature should read 160 °F when using a thermometer.)
To serve, remove zucchini from broth using a large slotted spoon and place is a large plate. Slice if desired.
*USDA recommends cooking ground meats to a minimum internal temperature of 160 °F.