August means a deluge of zucchini! Here is a quick and yummy way to incorporate more into your weekly menu.
1.5 c cooked rice, brown or white work
1/2 yellow onion, diced
1 lb ground lamb
5 cloves garlic, crushed
1/2 c golden raisins
1/2 bun curly parsley, chopped
1/2 bun mint, chopped
2 T fresh oregano leaves, preferably Greek oregano
Salt and pepper
4 medium zucchini
15 oz diced tomatoes
2 cloves garlic
1 T oregano
1 t salt
Cook the rice if it is not already cooked.
Heat 1 tablespoon olive oil in a large skillet. Add the diced onions and saute until soft and translucent. Add 5 cloves of crushed garlic. Saute for another minute. Add the lamb and saute until cooked through. Add the raisins and 1/4 cup of water. Heat through until the water is mostly evaporated. Add the rice and mix well. Juice the lemon into the pan. Add the parsley and mint. Stir well. Turn off the heat. Add salt and pepper to taste.
In a 9″ x 13″ baking dish, add the diced tomatoes. Add the oregano, salt, pepper and two cloves of crushed garlic. Mix well.
Halve the zucchini lengthwise. Use a spoon to scrape out the seeds in the middle. Stuff the zucchini with 3 to 4 rounded tablespoons of the rice mixture. Repeat until all the zucchini are stuffed. Cover the dish with aluminum foil. Bake for 40 minutes. Serve warm.