Prep Time20 minsCook Time30 minsTotal Time50 mins
2 tsp Olive oil
1 Onion, diced
4 Garlic, rough chopped
0.50 lb Ground American lamb
1 tsp Allspice
0.50 tsp Cinnamon
0.75 tsp Salt
2 Cooked brown basmati rice (or other cooked grain)
0.25 cup chopped herbs (dill, mint, parsley) or sub 1 tsp each dried dill and mint
0.25 cup Toasted pine nuts (optional)
12 Zucchini squash blossoms, soaked in cold water, patted dry & checked for bees/bugs
Spray olive oil
Serve with Tzatziki sauce, greens, sweet summer tomatoes & fresh herbs
Quick Tzatziki Sauce
1 cup Plain Greek yogurt
1 cup Persian or Turkish cucumbers, finely diced
1 tbsp Extra-virgin olive oil
2 tbsp Fresh mint or dill, chopped
2 tsp Fresh lemon juice, more/less to taste
0.13 tbsp Salt, more/less to taste
2Set rice or grain to cook on the stove.
3Heat oil in skillet or Dutch oven, over medium heat. Add onion and garlic and sauce until fragrant about 3-4 minutes. Add lamb, breaking it apart with a spatula. Season with salt and spices and continue salting and mixing until cooked through. Add the rice and fresh herbs and optional pine nuts and let cool for 10-15 minutes.
4Place a sheet of payment on a baking sheet. Spray the parchment with olive oil or cooking spray. Spoon 2-3 tablespoons of the lamb filling into the blossoms and place on the parchment. Pinch the end of the blossoms together ( it is ok, if they don’t completely close) as best you can. Spray them with a light dusting of olive oil and bake for 15-20 minutes, or until golden.
5Mix the tzatziki ingredients together in a small bowl.
6Serve as an appetizer on platter (they are also good at room temp) or as an entrée alongside a healthy salad.
If using dry herbs, add at the time of the spices.
You can also stuff this flavorful lamb filling into zucchini. Simply cut 4 medium zucchinis in half lengthwise, scoop out the seeds and spoon the filling into the zucchini. Bake until the zucchini is tender, about 40 minutes at 375 F until zucchini is tender.
Ingredients
2 tsp Olive oil
1 Onion, diced
4 Garlic, rough chopped
0.50 lb Ground American lamb
1 tsp Allspice
0.50 tsp Cinnamon
0.75 tsp Salt
2 Cooked brown basmati rice (or other cooked grain)
0.25 cup chopped herbs (dill, mint, parsley) or sub 1 tsp each dried dill and mint
0.25 cup Toasted pine nuts (optional)
12 Zucchini squash blossoms, soaked in cold water, patted dry & checked for bees/bugs
Spray olive oil
Serve with Tzatziki sauce, greens, sweet summer tomatoes & fresh herbs
Quick Tzatziki Sauce
1 cup Plain Greek yogurt
1 cup Persian or Turkish cucumbers, finely diced
1 tbsp Extra-virgin olive oil
2 tbsp Fresh mint or dill, chopped
2 tsp Fresh lemon juice, more/less to taste
0.13 tbsp Salt, more/less to taste
Directions
2Set rice or grain to cook on the stove.
3Heat oil in skillet or Dutch oven, over medium heat. Add onion and garlic and sauce until fragrant about 3-4 minutes. Add lamb, breaking it apart with a spatula. Season with salt and spices and continue salting and mixing until cooked through. Add the rice and fresh herbs and optional pine nuts and let cool for 10-15 minutes.
4Place a sheet of payment on a baking sheet. Spray the parchment with olive oil or cooking spray. Spoon 2-3 tablespoons of the lamb filling into the blossoms and place on the parchment. Pinch the end of the blossoms together ( it is ok, if they don’t completely close) as best you can. Spray them with a light dusting of olive oil and bake for 15-20 minutes, or until golden.
5Mix the tzatziki ingredients together in a small bowl.
6Serve as an appetizer on platter (they are also good at room temp) or as an entrée alongside a healthy salad.
Baked Stuffed Squash Blossoms (Dolmas Style!)
