CINNAMON-KISSED LAMB STUFFED ZUCCHINI
• 8 large zucchini, or combination of zucchini and calabacitas
• 1 pound ground lamb or beef
• 1 large onion, finely chopped
• 4 cloves garlic, chopped (about 1-2 tablespoons)
• 2 tablespoon olive oil
• 3 tablespoons tomato paste1
• 6 ounces tomato sauce
• 1/4 cup finely minced parsley
• 1/4 cup finely minced mint
• 2 teaspoons fresh thyme leaves
• 1 teaspoon sweet paprika
• 1 teaspoon cumin
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cinnamon
• 2 bay leaves
• 1/3 - 1/2 cup red wine
Lightly oil a ceramic baking dish large enough to hold the zucchini halves. Place zucchini halves in the dish and set aside. Slice the zucchini lengthwise. Remove the tops from the calabacitas. Using a melon baller or small spoon, hollow out the zucchini centers, leaving about 1/2 inch of the flesh. Save the zucchini cores for another use (such as soup or a sauté). Brown the lamb in a heavy-bottomed pot over medium heat. Drain* and set aside. Cook the onion and garlic in the olive oil in the same pan. When translucent, add the tomato paste and stir to combine. Add the tomato sauce, and the rest of the herbs and spices. Cook over medium-high heat until bubbly, about 1 minute. Add the red wine. Return the browned lamb and to the pot and simmer covered over low heat for about 7-8 minutes, until all ingredients are well cooked and fragrant.
Remove pot from heat. Remove bay leaves and discard. Using a small spoon or gelato scoop, place about 3-4 tablespoons of filling in each of the zucchini halves, heaping gently and lightly smoothing. (At this point, you may cool, cover and refrigerate before baking.) Cover baking dish with foil. Place in oven that is preheated to 375 degrees and bake for 30 minutes. Remove the foil and bake for 15-20 minutes more. The zucchini should be tender and the filling bubbly and lightly browned.
Serves 4-6.
*NOTE: Ground lamb often has quite a bit of fat, so be sure to drain in a mesh strainer over a medium bowl. Allow the fat to solidify, then scrape out and discard.