04-17-2008, 09:47 AM
Stuffed Zucchini
Mishee Koosa
Serves 4 - 6
Ingredients:
The Stock:
4 Tbsp butter
2 lbs stewing meat, cubed
1 onion, chopped
1 cup boiling water
salt and pepper to taste
In a saucepan, melt the butter then fry the meat with the onion until they begin to turn brown. Add the remaining ingredients, bring to a boil then let simmer over a low heat for 40 minutes.
Set aside.
The Zucchini and the Stuffing:
1 lb ground beef or lamb (we use lamb)
1/3 cup chopped parsley
1 onion - diced
1 egg, beaten
1/2 cup rice
1/2 tsp cinnamon
2 lbs green zucchini, preferably thin, small and not too big - maybe 6 - 8 inches or so long and about 2- 2 1/2 inches across
Salt and pepper to taste
Make the stuffing by combining all ingredients except the zucchini. Cut the stem ends off the zucchini. Core each piece leaving one end solid - basically you're making a hollow tube.
Now fill the tubes with the stuffing mixture and set aside.
Place the zucchini in a pot of the stock you just made VERTICALLY with the open ends facing up toward the lid. Bring to a boil, then let simmer over medium heat for about 10 minutes. Lower the heat and allow to simmer for about 30 minutes or until cooked through.
Do NOT let the pot boil dry! Add more water/stock as needed.
The Sauce:
1/4 cup parsley, chopped
1 egg, raw
juice of 1 lemon
Mix all the ingredients into a sauce then pour over the cooked zucchini. Let simmer another 10 minutes over a VERY low heat and then serve piping hot.