Here is a delicious way to use zucchini which is particularly in season right now. When I was little, my mom always grew zucchini in the garden. She must have done a really good job, because there were always way too many for us to use. So after my sister and I had our photos taken holding the one gigantic zucchini that seemed to grow every year, this was always waiting in the kitchen.
Quick list of ingredients:
3/4 lb ground lamb
1/2 cup basmati rice
1 tsp kosher salt
1/2 tsp ground pepper
1/2 tsp cinnamon
1 tsp allspice
1/4 tsp ground cloves
1/2 tsp granulated garlic
1/2 tsp granulated onion
6-8 zucchini depending on the size
2 tbsp olive oil for frying
1 large can of diced tomatoes in liquid
1 1/2 lemons juiced
3 tsp chopped fresh mint
First, we need to prepare the filling for the zucchini.
Mix the first 9 ingredients thoroughly with your hands and set aside. Grab your apple corer.
When choosing your zucchini, make sure they are not too long, not too curved and not too skinny. Sounds sexy. Slice off the ends with a sharp knife. That doesn't sound sexy...
Insert your corer into the center of the zucchini and carefully work it through as far as it will go. Be careful not to come out through the sides, or make the walls paper thin. Turn the zucchini around and work the other end trying as best you can to meet in the middle. If you've done a good job, you can then push out the center with your finger like so...
Continue to hollow out all of the zucchini. If the walls are too thick, use a knife to carve out a bit of thickness.
Next, grab your meat mixture and begin filling your hollowed out zucchini. Be sure to leave about a half inch of room at each end to allow the meat mixture to expand.
Heat 2 tablespoons of olive oil in a large dutch oven and fit the zucchini in the bottom. Begin cooking the zucchini in order to start the softening process. Turn them over once and do the same on the other side.
Next, pour a large can of diced tomatoes over the zucchini. The can will not be enough cooking liquid, so add enough broth to just cover the zucchini. Add the chopped mint, and lemon juice. Adjust the salt level. Cover the pot and allow the zucchini to cook for an hour. Check your zucchini every once and a while, and periodically turn them over.
After cooking, carefully remove the zucchinis from the pot and set them aside.
The sauce will be thin, so reduce it for another ten minutes or so.
Once the sauce reaches desired thickness, return the zucchini to the pot. Serve with enough sauce to coat, and rice to sop up the goodness.
Enjoy!
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