Stuffed Zucchini with spiced lamb, dried apricots, and pine

• servings: 4
• active time: 1.5 hours

Ingredients

4 zucchini (8 ounces each), 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

Directions

Adjust oven racks to upper-middle and lowest positions, place rimmed baking sheet on lower rack, and heat oven to 400 degrees.

2

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.

3

Meanwhile, 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.

4

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.

5

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

6

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.

Notes

https://www.americastestkitchen.com/recipes/13744-stuffed-zucchini-with-spiced-lamb-and-dried-apricots?ref=new_search_experience_1&incode=MASAD00L0

I doubled the ras el hanout to 4 tsp; too spicy. next time try 3 tsp