Lamb-Stuffed Zucchini Boats

Description

I grew up on zucchini squash.  Every summer, Mom would plant a little garden in the backyard and while we all waited impatiently for the home-grown tomatoes, zucchinis were always the heroes of the garden, producing enough squash to feed a small village from only a couple of little seeds.  

I still love them and in August, when we reach the height of our summer heat here in northern California, great heaps of them start appearing at the farmer's market and I enjoy coming up with creative ways to utilize the bounty.  This year, I came up with this recipe for lamb-stuffed zucchini boats, which moves the zucchini from a supporting role into a starring role as a main dish!

 

Ingredients
  • 2 Large zucchinis (split, seeds scraped out)
  • 1 tbsp olive oil
  • 1/2 pound ground lamb
  • 1/2 tsp ground allspice
  • 1 cup onion (diced)
  • 1 clove garlic (minced)
  • 1 cup Greek yogurt
  • 1 tsp fresh rosemary (finely chopped)
  • 1 tsp Kosher salt
  • 1/4 tsp red pepper flakes
  • 1/4 tsp ground pepper
  • 1/2 cups bread crumbs
  • 1 egg (lightly beaten)
Instructions
  1. 1

    Preheat oven to 350*.

    Wash the zucchinis and slice them in half.  Using a spoon, scrape out the seeds in the middle of the zucchini, leaving a 1/3" (or so) wall.  

     

  2. 2
    In a medium saute pan, saute the onion in oil for a few minutes, until the onions are soft. Add garlic and continue to cook for another minute or so until the garlic becomes very fragrant.
  3. 3
    Add the lamb and cook through.
  4. 4
    Using a slotted spoon, remove the meat mixture to a bowl. Stir in the allspice, rosemary, salt, pepper, bread crumbs, red pepper flakes and tomato paste. Stir well to incorporate.
  5. 5
    Pour beaten egg over top of mixture and mix well. Line a cookie sheet with non-stick aluminum foil and place hollowed-out zucchinis on top of foil. Stuff zucchini halves each with 1/4 of the meat mixture. Place in oven and cook for about 20 minutes.
  6. 6
    Remove from oven and add mozzarella cheese.
  7. 7
    Return to oven and cook for another 15-20 minutes, or until the zucchinis are fork tender.
Read it online: https://thestonesoupcook.com/recipe/lamb-stuffed-zucchini-boats/

Thank you for visiting my site!  I hope you love the recipe!