Lamb Stuffed Zucchini

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 lbs round zucchini
• 1/4 of an onion, chopped fine
• 2 cloves garlic, chopped fine
• 1/2 lb chopped lamb chop
• 1 cup cooked rice
• 1/2 cup dairy cream
• 1 teaspoon chicken bouillon powder
• salt and pepper
• cooking oil
• 2 cloves garlic, finely chopped
• 1/2 onion, in slices
• 4 tomatoes, chopped
• 2 cups tomato sauce
• 2 tablespoons snipped fresh epazote (optional)
• 2 small green chilies (serrano)
• salt and pepper
• cooking oil

Recipe

• 1 cut the stem end form the zucchinis and with a spoon scrape off some of their pulp leaving a 1/2 cm.
• 2 edge.
• 3 dice the extracted pulp and reserve.
• 4 cook the zucchini in boiling water until their green color seems darker and brighter.
• 5 immediately immerse in a colandar in cold water to stop cooking process.
• 6 sautee onion and garlic in cooking oil.
• 7 add the lamb meat, and when meat is almost cooked add the zuchinni pulp.
• 8 season with salt and pepper and cook stirring constantly.
• 9 when meat is thoroughly cooked, add the cooked rice, stir, take away from stove and incorporate the cream.
• 10 stuff the zuchini with the prevous mix and place in a baking dish.
• 11 for the sauce: sautee onion and garlic.
• 12 when they start turning golden, add the chopped tomato and the tomato sauce, and cook until it reaches boiling stage.
• 13 process this mixture in blender with very little water to get a slightly thick consistency.
• 14 place in a saucepan, season with salt and pepper.
• 15 add the epazote and chiles and cook from 5 to 10 minutes.
• 16 pour this over the zuchinni and serve.
• 17 if not eaten at once, bake at 400°f for 15 minutes or until they are hot.