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Lamb Stuffed Zucchini

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Member since 2006

Serves | Prep Time | Cook 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

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