Serves: 4
Total Calories: 246
Wash zucchini and cut off stalk ends. Hollow out interiors, taking care not to pierce sides or ends of squash. Place cored zucchini in salted water.
Combine lamb, rice, 1 1/2 teaspoons salt, pepper, cinnamon, butter, and a few spoonfuls of the tomato paste in a large bowl, mixing by hand.
Drain zucchini. Fill each one with lamb mixture, leaving 1/3 space free for expansion during cooking. Place stuffed zucchini in rows in a large pot. In a small bowl, mix tomatoes and remaining paste, and pour over squash. Add water to cover zucchini and sprinkle with a pinch of salt.
Place a plate upside down on top of stuffed zucchini. Cover with pot lid and cook on low heat about 1 hour or until rice is done.
This Stuffed Zucchini recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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