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Kusa Mishi (Stuffed Zucchini)
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Source: Aunt Alice Viviano
| 3 pounds | zucchini, up to 6 inches in length |
| 1 cup | uncooked rice |
| 1 small | onion, chopped, (optional) |
| butter | |
| 1 pound | lamb shoulder, ground |
| 1/8 teaspoon | cinnamon |
| 1 tablespoon | salt |
| pepper to taste | |
| 3 large | tomatoes, (or more), peeled and diced |
Core zucchini, leaving ½-inch walls—be careful not to pierce shell. Rinse in cold water and drain. Sauté onions in butter (if used) in a large pan. Place rinsed, drained rice in a bowl. Add meat and seasonings; mix well. Then add half of diced tomatoes to meat and mix. Stuff the zucchini three quarters full or within an inch of the end (for rice expansion). Arrange zucchini over sautéed onions (if used) and pour the rest of the tomatoes on top. Barely cover with water and 2 teaspoons of additional salt.
Cover and cook on medium fire for about 35 minutes or until the rice is done. Gently remove zucchini to serving platter. Serve liquid in pitcher to be poured over zucchini and filling, if desired.
Serve 1 to 3 zucchini per person.
*Better yet use the small squatty squash that comes out in the summer.
From Alice Viviano.
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