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

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

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

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

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

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

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

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

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

Our Favorite French Onion Soup

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