MEDITERRANEAN STUFFED ZUCCHINI RECIPE | ALLRECIPES
Here's a delicious way to solve the problem of those too-big zucchinis ballooning in your garden at the end of the summer: zucchini boats baked and stuffed with lamb, feta, pine nuts, tomatoes, and more. It's just like your mother used to make, but with an exotic Mediterranean twist!
Provided by Larry Short
Categories Stuffed Zucchini
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Use a melon baller to separate and remove seeds and pulp separately from the zucchini, carving out each half and leaving about a half-inch shell. Chop zucchini pulp into pieces about 1/4 inch in diameter. Discard seeds.
- Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add ground lamb; continue to cook and stir until lamb is lightly browned, 5 to 7 minutes. Stir chopped zucchini into the lamb mixture. Reduce heat to medium-low. Simmer mixture until the zucchini is hot, about 3 minutes. Drain excess grease. Season lamb mixture with coarse salt and black pepper.
- Remove skillet from heat. Stir tomato sauce, tomatoes, feta cheese, pine nuts, and 1/4 cup mint leaves through the lamb mixture; spoon into the zucchini halves. Put stuffed zucchini halves into a large baking dish. Pour water into the baking dish.
- Bake in preheated oven for 30 minutes. Mix bread crumbs and mozzarella cheese in a bowl. Sprinkle 1/4 cup mint leaves over the zucchini and top with the bread crumb mixture. Continue baking until the top is crusty and browned, about 10 minutes more.
Nutrition Facts : Calories 649.3 calories, CarbohydrateContent 38.8 g, CholesterolContent 114.7 mg, FatContent 38.7 g, FiberContent 7 g, ProteinContent 40.6 g, SaturatedFatContent 14.9 g, SodiumContent 1522.8 mg, SugarContent 14.2 g
EGGPLANT SALAD RECIPE | ALLRECIPES
This is a great side dish or as a dip for crackers - all of my family and friends love it, and yours will too!
Provided by Sandi
Categories Vegetable Salads
Total Time 3 hours 0 minutes
Prep Time 30 minutes
Cook Time 1 hours 30 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Pierce eggplants several times with a fork, and place on a baking sheet.
- Bake in the preheated oven for 1 1/2 hours, or until completely softened. Cool completely. Remove skin and chop fine. Transfer to a large mixing bowl, and set aside.
- In a skillet, cook garlic in 1 tablespoon of oil over medium heat until lightly browned. Transfer to a small bowl. Stir in the remaining 2 tablespoons oil, the vinegar, sugar, oregano, and basil until well blended and sugar is dissolved. Pour over the eggplant, and toss to coat. Season to taste with salt and pepper, and toss again. Cover and refrigerate for at least one hour before serving.
Nutrition Facts : Calories 164.8 calories, CarbohydrateContent 28.3 g, FatContent 5.8 g, FiberContent 9.8 g, ProteinContent 4.1 g, SaturatedFatContent 0.8 g, SodiumContent 159.2 mg, SugarContent 17.5 g
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