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Lamb Stuffed Zucchini


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Serves | Prep Time | Cook Time

Ingredients

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


Pairs Well With


Notes

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