• Ingredients: 25
  • Serves: 24

Middle eastern lamb-stuffed zucchini with yogurt sauce with four 6-ounce straight zucchini, scrubbed, olive oil, ground lamb, allspice, crumbled dried mint, chopped onion, garlic clove, minced, pine nuts, toasted lightly, plain yogurt, cold water, sesame seeds, toasted lightly.


minted yogurt dip:

  • *available at Asian markets and some specialty foods shops and supermarkets

For filling:

For coating

  • *Available by mail order from Kalustyan’s .

For frico caldo

  • 2 medium Yukon Gold potatoes, peeled and cut into quarters
  • 1 tbsp. unsalted butter
  • 1/2 medium onion, finely chopped
  • 2 cups finely grated Parmigiano-Reggiano
  • 1 tbsp. kosher salt
  • 1/2 tsp. nutmeg, freshly grated
  • 1 tbsp. olive oil

To serve

  • 2 large heads romaine , torn into bite-sized pcs.
  • 16 thin slices prosciutto


  1. Step 1 Cut off and reserve the stem ends of the zucchini and with a zucchini corer hollow out the zucchini, being careful not to pierce the skins and leaving 1/4-inch-thick shells.

    For this step you will need

  2. Step 2 In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the lamb with the allspice, the mint, salt and pepper to taste, stirring, until it is no longer pink.

    For this step you will need

  3. Step 3 Transfer the lamb with a slotted spoon to a sieve to drain, pour off all but 1 tablespoon of the fat from the skillet, and in the skillet sauté the onion, stirring, until it is softened.

    For this step you will need

  4. Step 4 Stir in the garlic, the reserved zucchini flesh, and salt and pepper to taste and sauté the mixture until it is golden.

    For this step you will need

  5. Step 5 Remove the skillet from the heat, stir in the lamb mixture, the pine nuts, and 2 tablespoons of the yogurt, and let the filling cool.

    For this step you will need

  6. Step 6 Stuff the zucchini with the filling and put the reserved stem ends back in place over the cut ends, securing them with wooden picks.

    For this step you will need

  7. Step 7 Arrange the zucchini on a steamer rack set over simmering water, steam them, covered, for 20 to 25 minutes, or until they are tender, and let them cool slightly.

    For this step you will need

  8. Step 8 In the top of a double-boiler set over simmering water whisk together the remaining yogurt and the cornstarch mixture, stirred, cook the sauce, stirring, for 5 minutes, or until it is thickened, and let it cool slightly.

    For this step you will need

  9. Step 9 Cut the zucchini crosswise into 1-inch rounds, arrange the rounds on a platter, and spoon a dollop of the sauce onto each round.

    For this step you will need

Nutrition information

Calories 54 Carbohydrates 3 g (1%)
Fat 4 g (6%) Protein 2 g (5%)
Saturated Fat 1 g (7%) Sodium 13 mg (1%)
Polyunsaturated Fat 1 g Fiber 0 g (2%)
Monounsaturated Fat 2 g Cholesterol 8 mg (3%)