Stuffed zucchinis
Rice and diced lamb stuffed inside hollowed out zucchinis

Carefully clean and rinse each zucchini. Cut onion in half. Dice half. Cut remaining half longwise. Mix one cup of rice and 4 pounds of diced lamb. Spice.

If using canned diced tomatoes, empty juice into mix. Add 1/6th cup of olive oil.

Add half diced onion into mix. Mix well. (Some pre-cook the mixture for 10 minutes before inserting into the hollowed potatoes.) Do not skin zucchinis.

Use a half circular long coring spoon (for carving out insides or core of vegetables) and push the spoon into the center of the zucchini from the long end. Do not break through other end. Mark with your finger and twist. Continue to push in and twist until the center is hallow.

Carefully use the end of the core spoon to carve out the potato meat leaving a hollowed inside. Do not carve the outer zucchini skin too thin. Put zucchini carvings into a large boiling pot. Fill with water. 1/8 cup of olive oil. Put in remaining onions. Spice.

Empty can of diced tomatoes. Add two cups of water. Start heating the pot on low flame. Fill each zucchini with rice and lamb mixtured. Do not tightly pack the filling but fill generously. Place in boiling pot and cook for 60 to 90 minutes slightly stronger than low flame.

Zucchinis may crack open on side indicating they are done. Lift each zucchini out individually and serve. Scoop out cooked potato cuttings and sauce mix and plce in side dish.

Serve with potatoes.

 

 

 

 

 

Ziyad Recipes
5400 W. 35th Street, Cicero, IL., 60804, 708-222-8330
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12 zucchinis (yellow or green)

cumin, salt, lemon pepper, oregano

1 pounds diced/ground lamb

1 can tomatoes or 2 fresh tomatoes

1/2 cup of Sultan Brand Extra Virgin Olive Oil

1 onion

 

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