Stuffed Zuchinni
Stuffed Zucchini
I’m always searching for ways to sneak it past my husband that dinner is mostly vegetables and just a little meat. He’s a purebred Swedish Minnesotan guy who loves his meat and would ideally eat most meals between two pieces of bread. I on the other hand would be very happy eating an avocado, an egg and some leftover roasted veggies for dinner. Any other ladies out there hear my on this?
This stuffed zucchini recipes has it all: Garlicky, Salty and Creamy. You start by scooping out the insides of zucchini halves. Then you make a filling with veggies, the zucchini you just scooped out, ground meat (lamb, chicken, beef or pork is cool), and some spices. It all gets piled into the scooped out zucchinis, baked in the oven and then topped with melty mozzarella. Now that’s how you eat a zucchini!
I created this recipe using NY Shuk spices. They are this wonderful company based here in brooklyn that are making middle eastern condiments and spices as they should be. It’s owned and operated by a lovely couple who I am lucky enough to call friends now. Check out there products on their site, and take a chance on any of them, you wont be disappointed!
Ingredients:
3 medium zucchini
2 tablespoons olive oil, plus more for drizzling
3 ribs celery, finely chopped
¼ pound ground lamb (beef or chicken works too)
2 large garlic cloves, minced
1 teaspoon ras el hanout OR
¼ teaspoon ground cinnamon
¼ teaspoon ground cumin
¼ teaspoon turmeric
Tiny pinch of ground clove
2 teaspoons finely chopped olives, capers or a mix
2 teaspoons tomato paste
Small handful of parsley, chopped
¼ pound fresh mozzarella (mini balls works too), ripped into pieces
Harissa powder , for garnish (optional)
Here’s How:
Heat the oven to 375 degrees.
Slice the zucchini in half lengthwise. Using a teaspoon measure, melon baller or spoon, scrape out the seeds and soft flesh from the zucchini half. Roughly chop the flesh and set aside.
Drizzle the scooped out zucchinis with olive oil and place in a baking dish, scooped side up. Transfer to the oven and bake for 10-15 minutes, until the zucchini is fork tender.
Meanwhile, heat the olive oil in a large skillet over medium high heat and add the celery. Cook for 3 minutes until soft. Add the lamb, garlic and spices and cook, breaking it up, for 5 minutes. Season with a big pinch of salt, add the reserved zucchini, olives, and tomato paste and cook for another 3 minutes until everything is well combined and heated through. Turn off the heat and stir in the chopped parsley.
Lower the heat on the oven to 300 degrees. Spoon a little filling in each of the zucchini halves. Top with the mozzarella, transfer back to the oven. Bake for 10 minutes until the cheese is super melty.
