Prep 30 mins
Cook 1 hr
Stuffed zucchini is a very popular dish in Greece. This one is a lighter version than most.
- 12 medium zucchini, scrubbed
- 3 tablespoons olive oil
- 1 1⁄2 lbs ground lamb or 1 1⁄2 lbs ground beef
- 3 teaspoons allspice
- 3 teaspoons crumbled dried mint
- 3 cups chopped onions
- 3 cloves garlic, minced
- 6 tablespoons pine nuts, toasted lightly
- 3 cups Greek yogurt (strained, thick)
- 4 tablespoons cornstarch, dissolved in
- 4 tablespoons cold water
- Cut off and reserve the stem ends of the zucchini and, with a corer, hollow out zucchini, being careful not to pierce skins and leaving ¼ inch thick shells.
- Chop zucchini flesh and reserve.
- Heat oil over moderately-high heat until hot but not smoking and saute lamb with allspice and mint and season to taste.
- Cook, stirring, until no longer pink.
- Transfer lamb with a slotted spoon to a sieve to drain.
- Pour off all but 1 tblsp fat from skillet and saute onion until softened.
- Stir in garlic, reserved zucchini, season to taste, and saute until golden.
- Remove from heat; stir in lamb, pine nuts and 6 tblsps of yoghurt.
- Let cool.
- Preheat oven to 350 degrees F.
- Stuff zucchini with this mixture, putting stem ends back on and securing them with toothpicks.
- Arrange zucchini in a large, oiled casserole, tent with foil, and bake for approximately 1 hour, or until tender.
- Let cool slightly.
- Whisk together remaining yoghurt with cornstarch/water mixture and cook over low heat, stirring, until thickened.
- Cool slightly.
- Serve with zucchini.
I thought this was a tasty recipe, but my kids were not crazy about it. I used beef instead of lamb; the spices made it very tasty. I substituted sour cream for yogurt and used leftover stuffing from Thanksgiving for the bread crumbs.