SHEPHERD'S PIE-STYLE STUFFED ZUCCHINI
Provided by Molly O'Neill
Categories dinner, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a large skillet set over high heat, heat 1 tablespoon of oil until very hot. Add the lamb, season it lightly with salt and pepper and cook, stirring and breaking up the chunks of meat, until lightly browned, 7 to 8 minutes. Remove the lamb from the skillet, drain and set aside.
- Preheat the oven to 400 degrees. Slice the zucchini in half, lengthwise, and use a spoon to scoop out the flesh from its center, leaving "boats" with sides that are about 1/3 of an inch thick. Place the boats in a large roasting pan and set aside. Dice the zucchini flesh and set it aside.
- Return the skillet in which the lamb has cooked to medium-high heat and add the remaining tablespoon of oil, the diced zucchini flesh, onions, garlic, thyme, coriander and cinnamon. Cook until the vegetables are soft, about 10 minutes. Add the wine and cook until all the liquid has evaporated. Add the lamb and season to taste with salt and pepper.
- Sprinkle the zucchini boats with salt and divide the lamb mixture between the boats, packing it gently in and mounding slightly if necessary. Cover the top of each boat with a layer of mashed potatoes and dust with bread crumbs. Pour the chicken stock into the roasting pan, being careful not to wet the tops of the zucchini. Bake until the boats are soft and the potatoes are browned on top, about 40 minutes. Remove from the pan and serve.
Nutrition Facts : @context http, Calories 336, UnsaturatedFat 12 grams, Carbohydrate 24 grams, Fat 20 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 889 milligrams, Sugar 6 grams, TransFat 0 grams
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Ryan Brown
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover ground beef and vegetables.
DIPU MONDAL
[email protected]This recipe is a great way to use up leftover ground beef and vegetables. It's also a great way to get your kids to eat their vegetables.
Steph T
[email protected]I'm always looking for new ways to cook zucchini and this recipe is a keeper. The zucchini were so tender and the filling was so flavorful.
Kazibwe Uthman Twaha
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the zucchini and the filling was a hit.
Emmanuel Oluwatoyin ige
[email protected]I made this recipe for a potluck and it was a big hit! Everyone loved the unique flavor and the presentation was beautiful.
Rone Sarker
[email protected]This recipe was easy to follow and the results were delicious! I loved the combination of flavors and textures.
Safina Bibi
[email protected]This recipe is a bit time-consuming, but it's worth it. The zucchini are so tender and the filling is so creamy. I will definitely be making this again.
Shahin Shahin
[email protected]I'm not a big fan of zucchini, but I really enjoyed this recipe. The filling was so flavorful and the zucchini were cooked perfectly.
Asanda Henene
[email protected]This recipe is a great way to use up leftover ground beef. I also added some leftover vegetables to the filling, and it turned out great!
Zohaib Zahid
[email protected]I made this recipe for my family and they all loved it! The zucchini were perfectly cooked and the filling was delicious. I will definitely be making this again.
itsyogirlkala 13
[email protected]This recipe was a hit! The zucchini were tender and flavorful, and the filling was creamy and cheesy. I loved the crispy breadcrumb topping. I will definitely be making this again.