Lamb-Stuffed Zucchini with Yoghurt Sauce
"Stuffed zucchini is a very popular dish in Greece. This one is a lighter version than most."
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 12 medium zucchini, scrubbed
- 3 tablespoons olive oil
- 1 1⁄2 lbs ground lamb or 1 1/2 lbs ground beef
- 3 teaspoons allspice
- 3 teaspoons crumbled dried mint
- 3 cups chopped onions
- 3 cloves garlic, minced
- 6 tablespoons pine nuts, toasted lightly
- 3 cups Greek yogurt (strained, thick)
- 4 tablespoons cornstarch, dissolved in
- 4 tablespoons cold water
directions
- Cut off and reserve the stem ends of the zucchini and, with a corer, hollow out zucchini, being careful not to pierce skins and leaving ¼ inch thick shells.
- Chop zucchini flesh and reserve.
- Heat oil over moderately-high heat until hot but not smoking and saute lamb with allspice and mint and season to taste.
- Cook, stirring, until no longer pink.
- Transfer lamb with a slotted spoon to a sieve to drain.
- Pour off all but 1 tblsp fat from skillet and saute onion until softened.
- Stir in garlic, reserved zucchini, season to taste, and saute until golden.
- Remove from heat; stir in lamb, pine nuts and 6 tblsps of yoghurt.
- Let cool.
- Preheat oven to 350 degrees F.
- Stuff zucchini with this mixture, putting stem ends back on and securing them with toothpicks.
- Arrange zucchini in a large, oiled casserole, tent with foil, and bake for approximately 1 hour, or until tender.
- Let cool slightly.
- Whisk together remaining yoghurt with cornstarch/water mixture and cook over low heat, stirring, until thickened.
- Cool slightly.
- Serve with zucchini.
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Reviews
-
I thought this was a tasty recipe, but my kids were not crazy about it. I used beef instead of lamb; the spices made it very tasty. I substituted sour cream for yogurt and used leftover stuffing from Thanksgiving for the bread crumbs.
Tweaks
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I thought this was a tasty recipe, but my kids were not crazy about it. I used beef instead of lamb; the spices made it very tasty. I substituted sour cream for yogurt and used leftover stuffing from Thanksgiving for the bread crumbs.
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
