Lamb Stuffed Zucchini

Lamb Stuffed Zucchini 1

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 …

Lamb Stuffed Zucchini 2

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.

 

Lamb Stuffed Zucchini 3

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.

 

Lamb Stuffed Zucchini 4

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.

 

Lamb Stuffed Zucchini 5

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.

 

Lamb Stuffed Zucchini 6

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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