Clark’s Projects – Zuchinni with Ground Lamb
A few days ago we received an email from my brother-in-law, Jon, with the subject title “Best. Dinner. Ever.” It included the following recipe:
1 large zucchini – cut about 1/3 off of top (lengthwise) and scooped out seeds until there was only about ½ and inch of flesh all the way around. Sprinkled garlic salt and pepper and some cayenne on the inside of that
Sautéed 3 cloves garlic chopped, about ¼ cup of onion and ¼ cup of green pepper in olive oil for about 4 minutes until cooked, but not soggy. Put in a bowl
In same pan, I browned ½ lb of ground lamb. Drained and seasoned with thyme, paprika, pepper, salt and added sautéed veggies. Cooked for another 3 minutes.
Stuffed inside hollowed zucchini and kind of heaped it up on top.
Baked at 375 for 35 minutes, covered loosely with tin foil.
Removed and sprinkled gorgonzola cheese over the top and baked for another 5-10 mins uncovered.
LET COOL for 5 mins.
Of course, we had to try it for ourselves. As usual, Jon managed to hit foodie gold. The tastes and textures of this dish seem really complex, but after eating a few bites it starts to feel like comfort food, high-class comfort food, but still warm and cozy.
Clark was a little worried that I wouldn’t want to try it because he has been operating under the mistaken notion for years that I dislike lamb. It’s quite the opposite; lamb is one of my favorite meats and I would be happy to add it to the regular dinner rotation. In fact, I don’t think I’ve ever met a terrestrial meat animal that I didn’t enjoy in one way or another.
I was also pleased that we finally had a use for my caveman-club-sized zucchini. I think this is the first time we’ve used a whole one in one sitting.