Mellas Family Lamb Stuffed Zucchini (Koosa) |
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Prep Time: 30 Minutes Cook Time: 85 Minutes |
Ready In: 115 Minutes Servings: 4 |
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This recipe is a great way to use up that giant zucchini lurking in your garden. Early-season squash are best, as the skin is tender and the flesh is delicate. Older zucchini still taste great, you just may not be able to eat the skin. Ingredients:
2 large zucchini |
1 (28 ounce) can chopped tomatoes with juice |
2 tablespoons tomato paste |
3/4 cup water |
1/4 teaspoon ground cinnamon |
1 tablespoon olive oil |
1/2 cup chopped onion |
1 pound ground lamb |
3/4 cup basmati rice |
2 tablespoons olive oil |
1/2 cup water |
2 tablespoons dried mint |
2 teaspoons salt |
Directions:
1. Cut each zucchini in half and use a thin, sharp knife to hollow out each section, removing the seeds and leaving a round 1/2 inch shell.
2. Combine tomatoes with juice, tomato paste, 3/4 cup water, and cinnamon in a large, oven-safe Dutch oven. Bring to a simmer over medium heat; cook until thick, about 20 minutes.
3. Heat 1 tablespoon of olive oil in a small skillet. Stir in onion; cook until tender, about 5 minutes. Combine cooked onion, lamb, rice, 2 tablespoons olive oil, 1/2 cup water, dried mint, and salt in a large bowl. Mix well. Lightly stuff lamb mixture into hollowed out zucchini sections. Place stuffed zucchini in simmering tomato sauce.
4. Cover pot and place in preheated oven. Cook until the rice is soft, about 1 hour. If sauce is very thin, simmer on the stove top until desired consistency. To serve, slice into 1 inch rounds and top with tomato sauce.
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