Mediterranean Stuffed Ball Zucchini with Lamb
This morning I trekked to the farmer’s market in jeans, leather shoes and a rain coat. Looking at me you’d have thought it was April 1st instead of July 1st. But what I found at the market convinced me that somehow it was summer after all: zucchini, a type of summer squash!
Every summer I look forward to Green Acres Farm’s selection of vegetables (I bought these garlic scapes from them a few weeks ago), especially their summer squash. This vendor usually has a few varieties to choose from and I like them all, but today I was most inspired by the ball zucchinis.
The plan was to hollow and fill the zucchinis in a way similar to the bison-barley stuffed peppers and stuffed buttercup squash, but this time with ground lamb, eggplant, tomatoes and a lot of fresh oregano. These Mediterranean flavors remind me of foods common in Italy and Greece creating a dish that is hearty, savory and summery all at once.
To complete the meal I served the stuffed ball zucchini with bulgur, a fantastic earthy compliment to the lamb and vegetables. Another way to make this dish would be to dice regular zucchini, saute it with the rest of the ingredients and serve it as a stir-fry over cooked bulgur.
As for why I chose to stuff the ball zucchinis, the answer is because it’s fun!
Here’s the recipe:





















































