Lamb
1 tbsp Olive oil
1 Yellow onions, finely diced
3 Garlic, finely minced
1.50 Ground American lamb
1 tsp Kosher salt, more/less to taste
1 tsp Pepper, more/less to taste
0.50 tsp Ground nutmeg
1 tsp Allspice
1 tsp Dried oregano
0.33 cup Fresh parsley, minced
Zucchini
8 Green zucchinis, cut in 1/2 & hallowed
0.25 tsp Salt
Black pepper
1 tbsp Olive oil
Yogurt Sauce
3 Garlic
1 tbsp Olive oil
0.50 cup Canned diced tomatoes
2 Greek yogurt
1 cup Veggie stock or water
2 tbsp Cornstarch
0.50 tsp Salt & pepper
2 tbsp Fresh parsley, minced
1 tbsp Fresh oregano, minced (optional)
To Serve
3 Cooked buttery fluffy rice
Toasted Baguette
Lamb
1Preheat a skillet on medium high heat with the olive oil. Add in the onions and sauté until soft (about 5 minutes), add in the garlic and sauté for another 2 minutes. Add in the lamb, and spices. Sauté the lamb for 8-10 minutes until cooked through. Add in the fresh parsley and turn off the heat. Give the mixture a quick stir and set aside.
Zucchini
2Preheat the oven to broil. Hallow the inside of each zucchini boat using a metal spoon just enough to hold in the lamb filling. Season the insides of the zucchini with salt, pepper and olive oil. Place the zucchini on a baking sheet and broil for 8 minutes until tender (but still has a bite to it). Allow to cool when done. Stuff the insides of the zucchinis with the lamb mixture and set aside.
Yogurt Sauce
3Sautee the garlic and diced tomatoes in a deep skillet with the olive oil. Sauté for 3 minutes until fragrant and the tomatoes start to lose most of the moisture. In a large bowl, add the yogurt, cornstarch and stock and whisk well until smooth and blended. Season the yogurt with salt and pepper. Then add the yogurt mixture to the tomato garlic skillet and keep the heat on medium. Keep whisking the sauce until it starts to simmer, lower the heat and keep simmering the sauce for 10 minutes over low heat. If the sauce is too thick, add 1/4 cup of stock while whisking it. If the sauce is too think, add in another 1/2 cup of Yogurt. Turn off the heat and add in the fresh herbs.
Serve
4Pour the sauce at the bottom of the serving plate and place the stuffed zucchini boats on top, then drizzle more sauce over the zucchini boats. Serve the zucchini boats with sauce over buttery rice and crusty bread. Enjoy!
Ingredients
Lamb
1 tbsp Olive oil
1 Yellow onions, finely diced
3 Garlic, finely minced
1.50 Ground American lamb
1 tsp Kosher salt, more/less to taste
1 tsp Pepper, more/less to taste
0.50 tsp Ground nutmeg
1 tsp Allspice
1 tsp Dried oregano
0.33 cup Fresh parsley, minced
Zucchini
8 Green zucchinis, cut in 1/2 & hallowed
0.25 tsp Salt
Black pepper
1 tbsp Olive oil
Yogurt Sauce
3 Garlic
1 tbsp Olive oil
0.50 cup Canned diced tomatoes
2 Greek yogurt
1 cup Veggie stock or water
2 tbsp Cornstarch
0.50 tsp Salt & pepper
2 tbsp Fresh parsley, minced
1 tbsp Fresh oregano, minced (optional)
To Serve
3 Cooked buttery fluffy rice
Toasted Baguette
Directions
Lamb
1Preheat a skillet on medium high heat with the olive oil. Add in the onions and sauté until soft (about 5 minutes), add in the garlic and sauté for another 2 minutes. Add in the lamb, and spices. Sauté the lamb for 8-10 minutes until cooked through. Add in the fresh parsley and turn off the heat. Give the mixture a quick stir and set aside.
Zucchini
2Preheat the oven to broil. Hallow the inside of each zucchini boat using a metal spoon just enough to hold in the lamb filling. Season the insides of the zucchini with salt, pepper and olive oil. Place the zucchini on a baking sheet and broil for 8 minutes until tender (but still has a bite to it). Allow to cool when done. Stuff the insides of the zucchinis with the lamb mixture and set aside.
Yogurt Sauce
3Sautee the garlic and diced tomatoes in a deep skillet with the olive oil. Sauté for 3 minutes until fragrant and the tomatoes start to lose most of the moisture. In a large bowl, add the yogurt, cornstarch and stock and whisk well until smooth and blended. Season the yogurt with salt and pepper. Then add the yogurt mixture to the tomato garlic skillet and keep the heat on medium. Keep whisking the sauce until it starts to simmer, lower the heat and keep simmering the sauce for 10 minutes over low heat. If the sauce is too thick, add 1/4 cup of stock while whisking it. If the sauce is too think, add in another 1/2 cup of Yogurt. Turn off the heat and add in the fresh herbs.
Serve
4Pour the sauce at the bottom of the serving plate and place the stuffed zucchini boats on top, then drizzle more sauce over the zucchini boats. Serve the zucchini boats with sauce over buttery rice and crusty bread. Enjoy!
American Lamb Stuffed Zucchini with Rice in a Tomato Garlic Yogurt Sauce
