This recipe was inspired by an article in the now defunct Apartment Life talking about balcony gardening and the speed at which a 12 inch long, 4 inch diameter zucchini can go from a 10th story balcony.
I live in a small tract house outside of the Big D with a small back yard but I must live in the zucchini zone. I am a lazy gardener and an even lazier cook.
I have made this recipe using 3 foot long zucchinis. Lots bigger than a baseball bat. I just adjust the size of the cooking pan and the cooking time but the recipe is very forgiving.
Hope you enjoy this as much as I do. I just made it last night pretty close to the directions except my bff called and it was in the oven about 45 minutes after it was stuffed. —donna j beaumont
- Serves 2
zucchini approximately 11 inches long and 2 1/2 inches wide, washed and ends cut
cooked white rice
cloves garlic, minced
extra virgin olive oil, or so
fresh dill, minced
salt and cracked pepper, to taste
- Heat oven to 350’
- Split large zucca in half and scrape out seeds. Place in rectangular baking pan with an inch of water. Cover with foil and bake for about a half an hour. You want them to start to get tender.
- In the meantime, make about ¾ cup of cooked rice.
- Dice up medium onion and sauté in skillet with a little olive oil. Add 3 minced cloves garlic and continue to cook without getting brown. Remove from pan. Add little more olive oil to pan, if needed, and brown 1pound of ground lamb. Return onions and garlic. Add cooked rice, some dried oregano, salt & pepper, 4-ounces crumbled feta and ½ cup pine nuts. Mix it all up.
- Remove squash from oven and drain water. It should be almost tender. Fill indentations with the lamb mixture. Open up can of diced tomatoes and pour over top. Replace foil and seal. Return to oven for about a half an hour.