25 May 2012

Mediterranean Stuffed Squash

Stuffed Mediterranean Squash
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­  Mediterranean Squash or zucchini (ends trimmed each approx. 6 long about 3 pounds)
12 ozs ground lamb
3/4 cup brown rice (instant)
1-3/4 tsps marjoram (dried, divided)
1-1/4 tsps ground cumin (divided)
1-1/4 tsps mint (dried, divided)
1/4 tsp ground allspice (divided)
1/4 tsp salt
1 pinch cayenne pepper
28 ozs tomato sauce (preferably chunky)



1
Preheat oven to 350ºF.
2
Hollow out each zucchini using a zucchini / apple corer or small, flexible paring knife, leaving 1/8-inch-thick walls.
3
Combine lamb, rice, 1 1/4 teaspoons marjoram, 3/4 teaspoon cumin, 1/2 teaspoon mint, 1/8 teaspoon allspice, salt and cayenne in a medium bowl. Loosely stuff each zucchini with the lamb mixture. Place the stuffed zucchini in a 9-by-13-inch baking pan.
4
Combine tomato sauce with the remaining 1/2 teaspoon marjoram, 1/2 teaspoon cumin, 3/4 teaspoon mint and 1/8 teaspoon allspice in a medium saucepan. Bring to a boil then pour over the zucchini. Cover the pan with foil.
5
Bake, turning the zucchini halfway through cooking, until the zucchini and rice are tender and the filling reaches 165ºF on an instant-read thermometer, 40 to 50 minutes. Serve the zucchini with the sauce.

Serves 5.  Yummly.com
Tip:  You can also substitute the lamb with ground beef and use Italian spices, such as basil, oregano, garlic.  Some take the above recipe and add chick peas as well.

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