MEDITERRANEAN STUFFED ZUCCHINI

WHY THIS RECIPE WORKS:

Zucchini is a perfect shape for hollowing out and stuffing, and the possibilities for fillings are endlessly versatile. We wanted a recipe for perfectly baked zucchini boats filled with a rich, gently spiced lamb stuffing. We took several steps to avoid overcooked and flavorless zucchini: We scooped out the seeds to reduce moisture; we roasted the unstuffed zucchini cut side down to achieve a flavorful sear and give the vegetable a head start on cooking; and we returned the zucchini to the hot oven—packed with our robust filling—for a final burst of heat before serving. To balance the distinct flavor of the lamb, we decided on a trio of elements popular in Moroccan cuisine: sweet dried apricots, buttery pine nuts, and aromatic ras el hanout, the North African spice blend that includes coriander, cardamom, cinnamon, and more. After browning the lamb, we poured off all but a small amount of the fat to keep our filling from tasting too greasy; to offset the filling’s meaty texture and add a mild, wheaty chew, we incorporated a small amount of bulgur. It’s important to use smaller, in-season zucchini, which have thinner skins and fewer seeds. You can find ras el hanout in the spice aisle of most well-stocked supermarkets.

SERVES: 4

TOTAL TIME: 1 hour 15 minutes

INGREDIENTS:

• 4 zucchini (8 ounces each), trimmed, halved lengthwise, and seeded
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• Salt and pepper
• 8 ounces ground lamb
• 1 onion, chopped fine
• 4 garlic cloves, minced
• 2 teaspoons ras el hanout
• ⅔ cup chicken broth
• ½ cup medium-grind bulgur, rinsed
• ¼ cup dried apricots, chopped fine
• 2 tablespoons pine nuts, toasted
• 2 tablespoons minced fresh parsley

INSTRUCTIONS:

1. ROAST THE ZUCCHINI

• Adjust oven racks to upper-middle and lowest positions, place rimmed baking sheet on lower rack, and heat oven to 400 degrees.
• Brush cut sides of zucchini with 2 tablespoons oil and season with salt and pepper.
• Lay zucchini cut side down in hot sheet and roast until slightly softened and skins are wrinkled, 8 to 10 minutes.
• Remove zucchini from oven and flip cut side up on sheet; set aside.

2. COOK THE LAMB

• Heat remaining 1 teaspoon oil in large saucepan over medium-high heat until just smoking.
• Add lamb, ½ teaspoon salt, and ¼ teaspoon pepper and cook, breaking up meat with wooden spoon, until browned, 3 to 5 minutes.
• Using slotted spoon, transfer lamb to paper towel–lined plate.

3. PREPARE THE BULGUR PILAF

• Pour off all but 1 tablespoon fat from saucepan.
• Add onion to fat left in saucepan and cook over medium heat until softened, about 5 minutes.
• Stir in garlic and ras el hanout and cook until fragrant, about 30 seconds.
• Stir in broth, bulgur, and apricots and bring to simmer.
• Reduce heat to low, cover, and simmer gently until bulgur is tender, 16 to 18 minutes.

4. LET THE PILAF SIT

• Off heat, lay clean dish towel underneath lid and let pilaf sit for 10 minutes.
• Add pine nuts and parsley to pilaf and gently fluff with fork to combine.
• Season with salt and pepper to taste.

5. ASSEMBLE AND BAKE

• Pack each zucchini half with bulgur mixture, about ½ cup per zucchini half, mounding excess.
• Place baking sheet on upper rack and bake zucchini until heated through, about 6 minutes.
• Serve.