Zucchini Stuffed with Lamb and Vegetables

August 22, 2015
3 Ratings
Photo by Elizabeth Stark
  • Serves 6 to 8
Author Notes

These summery baked zucchini boats are filled with za'atar-seasoned lamb and vegetables. —Elizabeth Stark

What You'll Need
  • 1 cup cooked brown rice
  • 4 zucchini
  • sea salt
  • Additional zucchini, pattypan, or summer squash as needed
  • 1 tablespoon grapeseed or other heat-tolerant, neutral frying oil
  • 1/2 pound lamb skirt steak, cut into 1/2-inch cubes
  • 1 tablespoon sherry vineagr
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, minced
  • 2 cloves garlic, smashed and minced
  • 1 red pepper, cored, seeded, and minced
  • 1 poblano pepper, cored, seeded, and minced
  • 2 tablespoons za'atar
  • 2 tomatoes, seeded and chopped
  • 1 ear corn, kernels cut from cob
  • 1/2 cup grated Asiago
  1. Trim tips of zucchini and carefully slice each in half lengthwise. Using a sharp knife and then a spoon, carefully cut a 1 to 1 1/2 inch-wide hollow in the center of each. Sprinkle zucchini boats with a pinch of sea salt and set aside while you prepare the other ingredients. 

  2. Dice any thick pieces of leftover zucchini and reserve for filling, then dice up enough pattypan or summer squash to make 1 cup total.
  3. Preheat oven to 375° F. Set out a deep baking dish large enough to accommodate the zucchini boats.
  4. Place a large skillet over medium-high heat. Swirl the neutral oil in the hot pan and then add the lamb. Take care not to crowd the lamb—work in batches if necessary. Sprinkling with sea salt as you go, cook each side until nicely seared, 1 to 2 minutes. Remove cooked lamb and any accumulated juices to a bowl and set aside.
  5. With heat still on medium-high, add the sherry vinegar and scrape up any brown bits. Next, add the olive oil, followed by the onions, garlic, and peppers. Cook, stirring often, until onions are translucent and the peppers are tender, 7 to 10 minutes. Toss in the za'atar, stirring until incorporated. Stir in reserved zucchini and the tomatoes, followed by the cooked lamb (with any juices), cooked brown rice, and finally, the corn kernels. Off heat and set mixture aside until cool enough to handle.
  6. Spoon filling into prepared zucchini boats, pressing the filling in and mounding just a bit in the center. Pour about 1 1/4 cups water into the baking dish (the water helps to steam the zucchini boats as they bake), then carefully arrange stuffed zucchini in the dish. Carefully slide into oven, and bake for 40 minutes. Slide dish out, sprinkle Asiago over top, and bake just until the cheese is melted.
  7. Pull baking dish from oven; carefully lift zucchini out of the dish—there may be hot water leftover. Arrange on a platter and serve right away.

See what other Food52ers are saying.

  • Jessica Culverhouse
    Jessica Culverhouse
  • Elizabeth Stark
    Elizabeth Stark
  • cosmiccook
Elizabeth Stark, along with her husband Brian Campbell, chronicles her passion for simple, fresh recipes on the award-wining food blog Brooklyn Supper.

3 Reviews

cosmiccook June 24, 2018
I have never seen nor heard of a lamb skirt steak! We don't get much in different cuts in NOLA so I'll just sub w ground lamb. LOVE the middle eastern spices --plus I have Aleppo pepper and dried mint too!
Jessica C. September 6, 2015
This sounds amazing. Tell me more about za'atar--can you buy it already prepared?
Elizabeth S. September 6, 2015
Hi Jessica, I'm so glad the recipe appeals to you! Za'atar is a blend of thyme leaves, sumac, and sesame seeds. You can buy it remade at specialty grocers or you can make your own, though tracking down sumac can be a challenge. here's a thread from Food52 on the subject: