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Zucchini Stuffed Tomatoes

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I cannot remember another year when our tomato crop has ever been more bountiful than it has been this summer… absolutely beautiful pickings of the healthiest and tastiest fruits each day, and we enjoyed them in so many different ways. My favorite way being sun warmed straight off the vine.

One of the ways in which they are most often requested at the convent is stuffed with a zucchini, onion, breadcrumbs and cheese mixture. I started making these years and years ago and they have never lost their appeal. They are beautiful to serve and a most flavorful addition to any meal. You must be sure to make some before the season comes to a close.

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Zucchini Stuffed Tomatoes
SERVINGS
4
CHANGE SERVING SIZE
COOK TIME
10-15mins
PREP TIME
30mins
READY IN
40-45mins

Ingredients

Instructions

  1. Cut tops off tomatoes, scoop out pulp, and drain upside down on paper towel or a rack.
  2. Grate squash and onion. Mix in salt. Let sit ½ hour; squeeze out liquid and sauté in small amount of olive oil until soft. Set aside 4 teaspoons each of Parmesan cheese and bread crumbs. Add remaining cheese, bread crumbs and white pepper.
  3. Cook squash mixture in frying pan until liquid is absorbed.
  4. Fill tomatoes. Sprinkle tops with reserved Parmesan cheese and bread crumbs. Bake at 375 degrees Fahrenheit for about 10-15 minutes or until hot and golden brown on top. Do not overcook.

Skewered Lamb Kebabs

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Last week lamb was on sale (something that does not occur too often), so I happily took advantage of it and bought a nice leg. In general, most people either really like this meat or do not like it at all. Few seem to be neutral about it, mainly, I think, because of its distinctive flavor, which is precisely what makes it appeal to lamb lovers.

I myself prefer it simply roasted or broiled, but for the sake of those whom I knew would like it a little more dressed up I decided to make colorful kabobs with a few favorite vegetables and serve it with Greek rice, the way my father always prepared it.

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Skewered Lamb Kebabs
SERVINGS
CHANGE SERVING SIZE
COOK TIME
1 1/4hours
PREP TIME
READY IN

Ingredients

Instructions

  1. The first step is to marinate the lamb preferably overnight, if possible, then cube the vegetables and add to the marinade for whatever length of time is convenient.
  2. Arrange both meat and vegetables on skewers that have been soaked in water for at least 1 hour.
  3. Broil for 12 to 15 minutes or until browned and to desired doneness, turning frequently.
  4. Prepare rice well in advance.
  5. Saute rice in oil and butter. Add salt, parsley, mint, garlic and water.
  6. Cover and simmer on low heat untill all liquid is absorbed and rice is thoroughly cooked, adding additional water if needed. The earlier the rice is cooked, the more flavorful it will be when served.