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Stuffed Zucchini For Rosh Hashanah




Source of Recipe


Temple David


List of Ingredients




12 small zucchini
1 onion, minced
1/4 cup extra virgin olive oil
1 slice white bread
1/2 cup chicken broth
2/3 pound lamb, ground
1 egg, beaten
1 tablespoon Italian parsley, minced
Salt and pepper
Cayenne pepper
Nutmeg
1/2 teaspoon sugar


Recipe



Wash the zucchini and scrub well to remove any dirt. Using an apple corer, core each zucchini, taking care not to pierce the skin (reserve the cores for the following simple and delicious side dish). Sauté the onion in half of the olive oil until wilted; cool.

Soak the bread in the broth for 10 minutes, squeeze dry, and combine with the lamb, onion, egg, parsley, salt, pepper, a pinch of cayenne, and a little freshly grated nutmeg in a bowl; knead well with your fingers until well combined. Stuff each zucchini with a little of the lamb filling.

Heat the remaining olive oil in a deep, wide pan (at least 12" deep). Add the zucchini, 1/2 cup of water, the sugar, salt and pepper; cover with an upside-down plate. Cover with a lid and bring to a boil, then simmer 40 minutes. Remove the lid and the plate, and reduce the liquid in the pan. Serve hot.

This dish is excellent with a little lemon juice added at the end, but for Rosh Hashanah, sour flavors are typically avoided since it is a sweet holiday.