SHEPHERD'S PIE-STYLE STUFFED ZUCCHINI
Provided by Molly O'Neill
Categories dinner, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a large skillet set over high heat, heat 1 tablespoon of oil until very hot. Add the lamb, season it lightly with salt and pepper and cook, stirring and breaking up the chunks of meat, until lightly browned, 7 to 8 minutes. Remove the lamb from the skillet, drain and set aside.
- Preheat the oven to 400 degrees. Slice the zucchini in half, lengthwise, and use a spoon to scoop out the flesh from its center, leaving "boats" with sides that are about 1/3 of an inch thick. Place the boats in a large roasting pan and set aside. Dice the zucchini flesh and set it aside.
- Return the skillet in which the lamb has cooked to medium-high heat and add the remaining tablespoon of oil, the diced zucchini flesh, onions, garlic, thyme, coriander and cinnamon. Cook until the vegetables are soft, about 10 minutes. Add the wine and cook until all the liquid has evaporated. Add the lamb and season to taste with salt and pepper.
- Sprinkle the zucchini boats with salt and divide the lamb mixture between the boats, packing it gently in and mounding slightly if necessary. Cover the top of each boat with a layer of mashed potatoes and dust with bread crumbs. Pour the chicken stock into the roasting pan, being careful not to wet the tops of the zucchini. Bake until the boats are soft and the potatoes are browned on top, about 40 minutes. Remove from the pan and serve.
Nutrition Facts : @context http, Calories 336, UnsaturatedFat 12 grams, Carbohydrate 24 grams, Fat 20 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 889 milligrams, Sugar 6 grams, TransFat 0 grams
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JENNIFER GAKII
[email protected]Yum!
Elias Kosgei
[email protected]Great recipe! I made a few minor modifications to suit my tastes, like using ground turkey instead of beef and adding a bit more garlic. Came out perfectly.
Shamima Nasrin
[email protected]This recipe is a lifesaver for busy weeknights! The prep time is minimal, and the cooking process is a breeze. Plus, the leftovers heat up well for lunch the next day.
Junior Lubulwa
[email protected]Tried the shepherd's pie stuffed zucchini last night for dinner. It was a hit! The kids loved it, and my husband couldn't get enough. Definitely going into my recipe rotation.
kevin prince
[email protected]As a seasoned home cook, I must say, this recipe was a delightful surprise. The flavors of the zucchini, ground beef, and seasonings blended perfectly, creating a hearty and satisfying dish. The zucchini boats held their shape well during baking, ens