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Ingredients
For 6 COM_JOOMRECIPE_SERVING_TYPE_
zucchini-stuffed-with-lamb-and-vegetables
- 2 c plain Greek-style yogurt
- 2 clv garlic
- salt
- 4 zucchini
- 1 T sunflower oil
- 1/2 lb lamb skirt steak
- 1 T sherry vinegar
- 2 T olive oil
- 1 onion
- 1 red pepper
- 1 poblano pepper
- 2 T za'atar
- 2 tomatoes
- 1 ear of corn
- 1 c cooked brown rice
- 1/2 c grated Asiago cheese
Zucchini Stuffed with Lamb and Vegetables Directions
- In a small bowl, stir together the yogurt and crushed garlic. Sprinkle with a pinch of salt and set in the refrigerator.
- Slice the ends and stems from the 4 zucchini and slice in half lengthwise. Use a sharp knife and a spoon to carefully scrape out a 1- 1 1/2-inch wide hollow in the middle of each zucchini half. Season with salt, set in a baking dish, and set aside.
- Dice up any large pieces of leftover zucchini, and chop up enough summer squash to equal 1 cup total. Set aside.
- Preheat oven to 375F.
- Heat the sunflower oil in a large skillet over medium-high heat. Add the lamb, in batches if necessary to avoid crowding the pan, and sprinkle with salt. Cook until all sides are seared, 1-2 minutes. Transfer cooked lamb with juices to a bowl and set aside. With the heat still on medium-high, add the vinegar and scrape up any browned bits. Add the olive oil, onions, remaining 2 cloves minced garlic, and peppers. Cook, stirring frequently, for 7-10 minutes, until the onions and peppers are tender. Stir in the za’atar, the chopped summer squash, and the tomatoes. Add the reserved cooked lamb and juices, brown rice, and corn and stir to combine. Remove from heat.
- Gently heap the filling into the prepared zucchini boats, pressing it in the hollows. Pour 1 1/4 cup of water into the baking dish around (not on) the zucchini. Bake 40 minutes, then top with the grated cheese and continue to cook until the cheese has melted. Carefully arrange the stuffed zucchini on a serving dish and serve hot with the prepared garlic-yogurt.