Stuffed Zucchini in Tomato Sauce

Name: Stuffed Zucchini in Tomato Sauce
Yield: serves 4 to 6
Ingredients: 2 pounds small zucchini (4 to 4 3/4 inches long); 5 ounces lean ground lamb; 1/4 cup short-grain or risotto rice; Salt and pepper; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1 large onion, chopped; 2 tablespoons sunflower oil; 3 garlic cloves, crushed; 2 pounds tomatoes, peeled and chopped; Salt and black pepper; 1 tablespoon tomato paste; 1 to 2 teaspoons sugar; 1 to 1 1/2 lemons; 1 teaspoon crushed, dried mint

December 9, 2011

This makes a satisfying homely meal and is especially good when served with Vermicelli Rice (see page 304).

Cooks' Note

Use the extracted zucchini flesh for a salad: Simmer it in a little water for a minute or two, drain, and dress it with olive oil, lemon juice, salt, and pepper.

Recipe notes

Classic Potato Latkes

Crispy. Golden. Fluffy. Bubbe would approve.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Key Lime Pie Thumbprint Cookies

The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.