Braising Part III
Stuffed Zucchini

Stuffed zucchini is a simple, delicious way to use zucchini, which is abundant in the fall, but also now available year round.   Hollowing out zucchini and stuffing it goes really fast.  Nevertheless, even that is not necessary.  You can make meat balls and simply slice the zucchini into discs.  I will explain that.  It is faster, but not as fun and not as elegant.  

Stuffed zucchini is traditionally made with ground lamb.  I can remember as a child grinding mutton by hand.  It was a family affair.  We put the bones in the pot for extra flavor.  However, if ground lamb is not available in your grocery store, the dish is good when made with ground beef.  Use extra lean beef; it will be healthy and flavorful.  

Ingredients
8  small zucchini, about 6" long
(or use 4 zucchini 8" long)

Stuffing or Meat Ball Mixture
1  pound ground beef or lamb, as lean as possible 
1  cup long grain rice
1/2  cup chopped onion
1  teaspoon cumin
1/4 teaspoon sea salt
couple grinds of black pepper

Sauce
28 oz. can whole tomatoes
juice from one lemon
lemon peels (optional)
1 2/3 cup spring water (1/2 of the 28 oz. can)

Stuffed Zucchini 

Cut off the stem end of each zucchini.  (If the zucchini are 8" long, cut off the stem and then cut each in half.)  Remove the center pulp and seeds, using a zucchini corer or ice tea spoon.  Be careful not to break through the end.

In a mixing bowl, combine the stuffing ingredients and mix well using a folding action.  Put stuffing in each zucchini.  Do not pack too tight; the rice needs room to expand.  If you have any stuffing mixture left over, make meat balls as directed below.
    

Arrange zucchini in a stew pot.  Cut the canned tomatoes into quarters and put into pot.  Pour all tomato juices into pot, and add lemon juice and water.  Cut lemon halves into quarters and place a few pieces on top of zucchini.

Place pot on stove over medium heat and bring to simmer.  Immediately turn heat down to low and simmer for 40 minutes.  During cooking, check to make sure there is plenty of liquid.  Add some water if necessary.

Zucchini and Meat Balls

Cut each zucchini into discs about 1/2" thick.

In a mixing bowl, combine the stuffing ingredients and mix well using a folding action.  Then form into balls a little over an inch in diameter.  

Place meat balls in stew pot.  Pour all quartered tomatoes and juices into pot and add the water.

Place pot on stove over medium heat and bring to simmer.  Immediately turn heat down to low and simmer for 20 minutes.  During cooking, check to make sure there is plenty of liquid.  Add some water if necessary.  After 20 minutes, add the zucchini and lemon juice.  Cut the juiced lemon halves into quarters and place in the pot.  Simmer for 10 more minutes or until zucchini and meat balls are done.

Serving

Place a zucchini on plate, cut open, and spoon some sauce over it.  Or, place meat balls and zucchini slices on plate, and spoon sauce over them.  Grind some sea salt over food.