Pie style stuffed zucchini
Pie style stuffed zucchini recipe in the zucchini category
Recipe ingredients:
- 2 tablespoons olive oil
- 1 pound ground lamb
- Kosher salt and freshly ground black pepper
- 4 large zucchini, about 2 1/2 pounds total
- 2 medium onions, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon ground coriander
- 1/8 teaspoon ground cinnamon
- 1/3 cup dry white wine
- 3 cups mashed potatoes
- 1 tablespoon bread crumbs
- 1 cup chicken stock
Recipe method:
- In a large skillet set over high heat, heat 1 tablespoon of oil until very hot.
- Add the lamb, season it lightly with salt and pepper and cook, stirring and breaking up the chunks of meat, until lightly browned, 7 to 8 minutes.
- Remove the lamb from the skillet, drain and set aside.
- Preheat the oven to 400 degrees F.
- Slice the zucchini in half, lengthwise and use a spoon to scoop out the flesh from its center, leaving boats with sides that are about 1/3 of an inch thick.
- Place the boats in a large roasting pan and set aside.
- Dice the zucchini flesh and set it aside.
- Return the skillet in which the lamb has cooked to medium-high heat and add the remaining tablespoon of oil, the diced zucchini flesh, onions, garlic, thyme, coriander and cinnamon.
- Cook until the vegetables are soft, about 10 minutes.
- Add the wine and cook until all the liquid has evaporated.
- Add the lamb and season to taste with salt and pepper.
- Sprinkle the zucchini boats with salt and divide the lamb mixture between the boats, packing it gently in and mounding slightly if necessary.
- Cover the top of each boat with a layer of mashed potatoes and dust with bread crumbs.
- Pour the chicken stock into the roasting pan, being careful not to wet the tops of the zucchini.
- Bake until the boats are soft and the potatoes are browned on top, about 40 minutes.
- Remove from the pan and serve.
Tags: pie, style, stuffed, recipe, zucchini, recipes, cooking