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Lamb Stuffed Zucchini

There is a recipe in my newly acquired (but actually very old) cookbook, The Fannie Merritt Farmer Boston Cooking School Cookbook for Zucchini Stuffed with Lamb. It is a very brief recipe that leaves the seasoning details up to the reader.

Taking inspiration (and the three ingredients mentioned) from the recipe, I developed my own. I decided to stick with a familiar cooking method that I use when making stuffed peppers and flavors that work well with lamb.

The end results were very yummy.



This recipe could easily be made vegetarian by omitting the lamb, increasing the rice, and adding other desired ingredients like olives, mushrooms, chickpeas, etc.

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Comments

  1. This is right up my alley! It looks wonderful!! We usually just stuff our zucchini with veggies, but it sounds heavenly with some ground lamb! 🙂

    • Sheila,

      It was a pleasant surprise to find out how great the lamb and zucchini went together.
      If you like cabbage rolls, the stuffing mixture works great as the filling too.

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