Lamb-Stuffed Zucchini With Yoghurt Sauce Recipe

Name: Lamb-Stuffed Zucchini With Yoghurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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 1/4 inch thick shells.
2
Chop zucchini flesh and reserve.
3
Heat oil over moderately-high heat until hot but not smoking and saute lamb with allspice and mint and season to taste.
4
Cook, stirring, until no longer pink.
5
Transfer lamb with a slotted spoon to a sieve to drain.
6
Pour off all but 1 tblsp fat from skillet and saute onion until softened.
7
Stir in garlic, reserved zucchini, season to taste, and saute until golden.
8
Remove from heat; stir in lamb, pine nuts and 6 tblsps of yoghurt.
9
Let cool.
10
Preheat oven to 350 degrees F.
11
Stuff zucchini with this mixture, putting stem ends back on and securing them with toothpicks.
12
Arrange zucchini in a large, oiled casserole, tent with foil, and bake for approximately 1 hour, or until tender.
13
Let cool slightly.
14
Whisk together remaining yoghurt with cornstarch/water mixture and cook over low heat, stirring, until thickened.
15
Cool slightly.
16
Serve with zucchini.

1031

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 medium zucchini, scrubbed, 3 tablespoons olive oil, 1 1/2 lbs ground lamb or 1 1/2 lbs ground beef, 3 teaspoons allspice, and more.

Yes, Lamb-Stuffed Zucchini With Yoghurt Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb-Stuffed Zucchini With Yoghurt Sauce

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