Thursday, August 18, 2011

Baked Italian Stuffed Zucchini Squash Recipe

1 lb of ground lamb, hamburger or turkey
2 cup of raw quick cooking rice
2 cloves of fresh minced garlic
2 bay leaves
1 teaspoon allspice
cayenne pepper to taste
1 teaspoon garlic powder
1/2 teaspoon dry basil
salt and pepper to taste
1/4 teaspoon cayenne pepper
2 whole fresh basil leaf chopped
1 sprig fresh oregano chopped
2 sprigs of fresh mint  chopped
1 can tomato paste
1 pound of fresh tomatoes put through food processor skins and all
red wine
8 large or 10 small assorted colored zucchini  dark green, yellow or green squash ... if your lucky enough to cultivate Kusa's from seeds those are the best of both squash to use!

Mix rice, lamb, 1 tablespoon of tomato paste and all spices except fresh garlic together in a medium size bowl.  Set aside in the refrigerator.

In the meantime, slice zucchini in halves this usually makes sixteen halves.
Scoop out all the insides with a spoon and put aside for another treat Zucchini Coconut Bread.

Take the lamb mixture and press tightly into hollowed out zucchini.

 Pour into a dutch oven saucepan 1 cup of burgundy wine, tomatoes and rest of paste. Place zucchini on top and stack . Add water to cover half way up the pan. Add garlic cloves in the tomato-water mixture, 1 fresh basil leaf and salt, pepper to taste.

Place in a dutch oven pan that has a tight fitting lid in the oven at 350 degrees until the rice and zucchini is tender takes around an hour and half to cook. Once the fork goes through the squash it's done.

Here's a crockpot recipe for stuffed squash:  Crockpot Stuffed Squash

Want desserts using that leftover zucchini? Try these recipes :  Zucchini Coconut Bread, Chocolate Zucchini Bread, Prize Winning  Cranberry Chocolate Chip Zucchini Bread
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