Shepherd's Pie-Style Stuffed Zucchini

Ingredients

• 2 tablespoons olive oil
• 1 pound ground lamb
• Kosher salt and freshly ground black pepper
• 4 large zucchini (about 2 1/2 pounds total)
• 2 medium onions, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon ground coriander
• ⅛ teaspoon ground cinnamon
• ⅓ cup dry white wine
• 3 cups mashed potatoes
• 1 tablespoon bread crumbs
• 1 cup chicken stock

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    336 calories; 20 grams fat; 8 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 13 grams protein; 50 milligrams cholesterol; 345 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. 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.
2. 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.
3. 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.
4. 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.

1 hour 30 minutes