ZUCCHINI BOATS WITH LAMB AND YOGURT FILLINGS

Zucchini Boats With Lamb And Yogurt Fillings image

Provided by Molly O'Neill

Categories appetizer, main course, side dish

Time 2h45m

Yield Four servings

Number Of Ingredients 13

Ingredients

1 cup plain nonfat yogurt
8 medium zucchini
4 1/2 teaspoons kosher salt
1/2 teaspoon olive oil
1/2 medium onion, peeled and chopped
1 medium carrot, peeled and shredded
1 clove garlic, peeled and minced
3/4 pound ground lamb
1 teaspoon ground cumin
Freshly ground pepper to taste
2 tablespoons chopped fresh mint
5 imported black olives, pitted and chopped
2 tablespoons bread crumbs

Steps:

Place the yogurt in a paper-towel-lined sieve and let drain for 2 hours. Meanwhile, halve 4 of the zucchini lengthwise and scrape out the seeds and flesh. Sprinkle the insides with 2 teaspoons of the salt, place cut side down on paper towels and let drain for 2 hours. Cut 3 of the remaining zucchini into small dice, sprinkle with 1 teaspoon of the salt, place in a sieve and let drain for 1 hour.
Meanwhile, finely dice the last zucchini. Heat the oil in a medium nonstick skillet over medium heat. Add the onion and finely diced zucchini and cook until lightly browned, about 4 minutes. Add the carrot and cook for 2 minutes. Add the garlic and cook for 30 seconds. Crumble the lamb into the skillet and stir until cooked through, about 4 minutes. Stir in the cumin, remaining 1 1/2 teaspoons salt and pepper to taste. Add the mint and olives.
Preheat the oven to 350 degrees. Pat all of the drained zucchini dry. Stir the diced zucchini into the yogurt and set aside. Divide the lamb mixture among the zucchini shells and place in a shallow baking dish that's been lightly oiled. Top with the yogurt mixture. Bake for 30 minutes. Preheat the broiler. Sprinkle the bread crumbs over the zucchini and place under the broiler until browned. Place 2 stuffed zucchini halves on each of 4 plates and serve.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 23 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 9 grams, Sodium 1351 milligrams, Sugar 16 grams