• Cooking Time:
  • Servings:
  • Preparation Time:



  • 12 zucchini, approximately
  • 6-inches long and 3/4-inch
  • to 1 1/2-inches diameter
  • 2 lb. lamb shoulder, diced to
  • approximately a little
  • larger than what a coarse
  • grinder will do
  • 2 c. long grain rice
  • 1 (No. 2 1/2) can solid peeled
  • tomatoes, pureed
  • 1 small can tomato sauce
  • 1 Tbsp. salt
  • 1 1/2 Tbsp. ground allspice


  • Zucchini must be cored out with a bunt, narrow cored, as the pointed type will puncture the skin. Cut hard ends offzucchini and core out within 1/8-inch of skin. Rinse zucchini
  • with cold water. In a bowl mix diced lamb, salt and allspice and rice, using a sprinkle of cold water to moisten filling.
  • Stuff zucchini to about 1/2-inch from opening. Do not cram stuffing. Ease it in. Place zucchini in a large pan with cover and cover with canned tomatoes. Add water if necessary to bring up almost to cover squash. Bring to boil; lower heat
  • to medium. Cover tightly and cook for approximately 30 to 40 minutes. Zucchini, rice and lamb should be tender. Spoon tomato sauce over zucchini in plates

Categories: Dinner  Lamb/Sheep  Main Dish  Side Dish 
© 2006-2017 BakeSpace, Inc. All Rights Reserved