Lamb-Stuffed Zucchini with Yoghurt Sauce

Stuffed zucchini is a very popular dish in Greece. This one is a lighter version than most.

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• 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

Directions

1. 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.
2. Chop zucchini flesh and reserve.
3. Heat oil over moderately-high heat until hot but not smoking and saute lamb with allspice and mint and season to taste.
4. Cook, stirring, until no longer pink.
5. Transfer lamb with a slotted spoon to a sieve to drain.
6. Pour off all but 1 tblsp fat from skillet and saute onion until softened.
7. Stir in garlic, reserved zucchini, season to taste, and saute until golden.
8. Remove from heat; stir in lamb, pine nuts and 6 tblsps of yoghurt.
9. Let cool.
10. Preheat oven to 350 degrees F.
11. Stuff zucchini with this mixture, putting stem ends back on and securing them with toothpicks.
12. Arrange zucchini in a large, oiled casserole, tent with foil, and bake for approximately 1 hour, or until tender.
13. Let cool slightly.
14. Whisk together remaining yoghurt with cornstarch/water mixture and cook over low heat, stirring, until thickened.
15. Cool slightly.
16. Serve with zucchini.