lamb-stuffed-baby-zuccinis

Ingredients

2 12-oz Papa George’s 85% lean Pure American Ground Lamb
2 tbs. vegetable oil
8 zucchinis (3 in long), both ends trimmed, rinsed
1 oz pine nuts
1 small onion (2 oz) peeled and finely chopped
¼ tsp. allspice
¼ tsp. cinnamon
¼ tsp. black pepper
¾ tsp. salt, or to taste
2 tbs. double-concentrate tomato paste
Water (10 fl oz)
3 tbs. lemon juice
A pinch of white pepper

Cooking Instructions

The baby zucchini, pulp removed, are sautéed with a little olive oil until golden-brown and the skin is slightly wrinkled. The zucchinis are filled with a generous amount of the half-cooked mixture of ground lamb and pine nuts, after which they simmer over a gentle flame in the tomato puree dissolved with water.

Makes 4 servings.
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