Servings:
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about
scaling
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Cook Time: |
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Prep Time: |
35 Min |
Cook Method: |
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Cook Temp: |
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1. Adjust oven rack to center position and preheat oven to 425‹F. Spray a baking sheet with vegetable cooking spray.
2. Halve each zucchini lengthwise. Scoop out (and reserve) most of the flesh with a spoon, leaving sides of shells about 3.8 inch thick. Brush interiors of shells with 1 Tbsp. olive oil and sprinkle evenly with 1.2 tsp. of the pepper. Place zucchini shells cut side down on baking sheet and roast until theyfre slightly
softened and have given up some of their moisture, about 10 minutes. Donft over-roast, or shells can get soggy. Turn zucchini shells over on baking sheet, and set aside.
3. While shells roast, chop reserved zucchini flesh into roughly 1.2-inch pieces. In a large nonstick skillet, heat 3.4 tsp. of the oil
on high. Add chopped zucchini and 1.4 tsp. of the salt and cook, stirring frequently, until it just begins to soften, about 3 minutes. Remove zucchini to a paper towel.lined plate and set aside. Add remaining 3.4 tsp. oil to skillet and heat on medium-high. Add onion and cook, stirring frequently, until
soft and translucent, about 3 minutes. Add garlic and cinnamon and cook, stirring constantly, until fragrant, about 40 seconds.
4. Add lamb and cook, stirring and breaking up the clumps, until the meat loses its raw color, about 2 minutes. Add rice and cook, stirring constantly, for about 1 minute. Add tomatoes, remaining
1.4 tsp. salt, and water, and bring to a simmer. Cover skillet and reduce heat to low. Simmer, stirring occasionally, until rice is
fully cooked, about 20 minutes. Remove from heat.
5. Add cooked zucchini, currants, lemon juice, mint, parsley, and remaining 1.2 tsp. pepper to lamb, and stir to mix. Divide filling
evenly among zucchini shells on baking sheet, mounding and packing it in lightly. (May be prepared 1 day in advance and
stored, refrigerated, in an airtight container. Allow extra 10 to 15 minutes cooking time to heat chilled zucchini). Roast stuffed zucchini until heated through, about 7 minutes. Serve immediately, garnishing each half with a parsley sprig, if desired.
Source: Courtesy of Hannaford fresh magazine July-Aug 2009
Nutrition Facts |
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Serving Size
(454g
)
|
|
Servings Per Container
4
|
| Amount Per Serving |
| Calories 366 |
Calories from Fat 129 |
| |
% Daily Value * |
| Total Fat 14.3g |
22% |
| Saturated Fat 4g |
21% |
| Trans Fat 0g |
|
| Cholesterol 41mg |
14% |
| Sodium 362mg |
15% |
| Total Carbohydrate 46g |
15% |
| Dietary Fiber 5g |
19% |
| Sugars 19g |
|
| Protein 16g |
|
| Vitamin A 35% |
Vitamin C 106% |
| Calcium 10% |
Iron 21% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
|
|
4 ea |
Fresh medium zucchini squash |
|
1 1/2 Tbs |
Extra virgin olive oil, divided |
|
1 tsp |
Black pepper, freshly ground |
|
1/2 tsp |
Salt, divided |
|
1 ea |
Large sweet onion, finely chopped |
|
4 ea |
Garlic cloves, minced |
|
1/2 tsp |
Cinnamon, ground |
|
6 oz |
Ground lamb, 80% lean |
|
1/2 cup |
Long grain white rice, dry |
|
2 ea |
Medium tomatoes, seeded and chopped |
|
2/3 cup |
Water |
|
1/2 cup |
Currants, dried |
|
1 Tbs |
Fresh lemon juice |
|
2 Tbs |
Minced fresh mint |
|
1/2 cup |
Chopped fresh parsley |
|
8 ea |
Italian parsley sprigs |
|
