Summer squash and one giant zucchini!

They brought us a bag of summer squash and one zucchini larger than any I’d ever seen – a gift from their friend’s bumper crop. As we thanked them for their thoughtfulness, I was already thinking about what to make with the giant zucchini. 

Doug and I had ordered 2 legs of locally sourced American lamb from a local farm for one of the upcoming pre-wedding gatherings. 

Zucchini Boats stuffed with lamb

Zucchini Boats stuffed with Lamb

Zucchini scooped using a grapefruit spoon which has sharp, jagged edges.

2. Using a spoon, melon baller, or grapefruit spoon, remove the seeds of each zucchini half; discard seeds. Carefully scoop out some of the pulp from the zucchini, leaving about a half-inch shell. Finely chop zucchini pulp and set aside until ready to cook.

Ground lamb from Heather Ridge Farms

3. Heat olive oil in a large skillet over medium heat. Sauté onion and garlic in hot oil until tender, about 5 minutes. Add ground lamb; cook, stirring often, until lamb is no longer pink, about 5 to 7 minutes. Drain excess lamb grease. Stir in chopped zucchini pulp and diluted tomato paste to the lamb mixture. 
NOTE: I had a leftover grilled tomato and red pepper, so I took the liberty of adding those to the filling, too!

Lamb filling for zucchini boats

Reduce heat to medium-low. Simmer mixture until the zucchini begins to soften
about 3 minutes. Season mixture with salt, black pepper, ground coriander, allspice and
dried mint, if using.
4. Remove skillet from heat. add pine nuts to lamb mixture. Spoon mixture into the zucchini halves.

Ready to bake.

5. Pour one cup of the diced tomatoes and some juice into a baking dish to coat the bottom. Place the stuffed zucchini halves on top of the tomatoes in the baking dish. Pour the rest of the tomatoes and juice over the zucchini halves.