Lamb Stuffed Zucchini

They had some lovely fresh mint in our local market and I bought a large bunch with a view to making a new batch of Mint Sauce for the fridge as well as some mint tea. I also decided to use some of it in combination with some frozen ground lamb I had on hand. This little appetizer sort of dish is what I came up with …

To make the filling, I used about one-third of a pound of ground lamb and I mixed it with a dash of salt and pepper, about two teaspoons of pureed garlic, and a third of a cup of finely chopped fresh mint.

 

For the ‘casings’, I section zucchini into two inch pieces and then used a paring knife to hollow them out. You could make ‘cups’ rather than hollow cylinders, but this allows the fat from the lamb to drain.

 

Here are the tubes stuffed with the lamb. As you can see, I have mounded the mix quite high and right out to the rims. This will allow for shrinkage.

 

I baked the stuffed cylinders in a 350 degree oven for about 45 minutes. As you can see, the meat has contracted quite a bit.

 

Finally, I topped the meat with criss-crosses of cheese (I used Swiss, as I had it on hand), garnished with a little minced Jalapeno, and then put the cylinders under the broiler for a minute or two to melt the cheese. I served them garnished with some minced red pepper and in a little pool of homemade mint sauce. A roasted red pepper sauce might be nice too, or even a yoghurt based sauce for something creamier. These are a bit finicky to make, but very good …

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