Stuffed Zucchini Par Excellence Recipe
Ingredients
| Carrots | 6 , sliced | |
| Shallots | 12 , peeled | |
| Beef broth | 4 Cup (16 tbs) | |
| Zucchini | 4 Medium | |
| Bread slice | 2 | |
| Milk | 1/4 Cup (16 tbs) | |
| Lean ground lamb | 1 pound | |
| Thyme | 1 Teaspoon | |
| Salt | 2 Teaspoon | |
| Pepper | 1 Teaspoon | |
| Eggs | 2 , beaten | |
| Tomato Paste | 1/4 Cup (16 tbs) | |
| Melted butter | ||
Directions
Place carrots, shallots, broth, and 1 cup water in Dutch oven or heavy casserole; bring to boil.
Simmer until tender.
Prepare zucchini while vegetables are cooking.
Peel each zucchini; cut in half lengthwise.
Hollow out centers.
Remove crusts from bread; soak in milk.
Combine bread and lamb in mixing bowl.
Add seasonings, eggs, and tomato paste; mix well.
Fill each zucchini half with mixture; fit halves together.
Brush generously with butter; wrap each zucchini loosely in aluminum foil.
Remove carrots and shallots from broth; set aside.
Place wrapped zucchini carefully in broth; simmer covered, 1 hour.
Remove zucchini.
Return carrots and shallots to broth to reheat.
Unwrap zucchini; place in serving dish.
Arrange carrots and shallots around zucchini; pour broth over.
Simmer until tender.
Prepare zucchini while vegetables are cooking.
Peel each zucchini; cut in half lengthwise.
Hollow out centers.
Remove crusts from bread; soak in milk.
Combine bread and lamb in mixing bowl.
Add seasonings, eggs, and tomato paste; mix well.
Fill each zucchini half with mixture; fit halves together.
Brush generously with butter; wrap each zucchini loosely in aluminum foil.
Remove carrots and shallots from broth; set aside.
Place wrapped zucchini carefully in broth; simmer covered, 1 hour.
Remove zucchini.
Return carrots and shallots to broth to reheat.
Unwrap zucchini; place in serving dish.
Arrange carrots and shallots around zucchini; pour broth over.
Chef
