From CSA Member Paige B.
3 Eight Ball Zucchini
½ pound ground lamb or turkey
½ cup medium-grain rice or Italian arborio rice
3 white turnips, small dice
4 garlic cloves, mashed with a tsp salt
1 t ground cinnamon
1 t ground allspice
¼ C currents or Raisins
1 ½ tsp salt to taste
½ tsp freshly ground black pepper
1 large egg, lightly beaten
2 T cornstarch or arrowroot
1 Quart yogurt full-fat preferably
1 T crumbled dried mint
¼ cup olive oil extra virgin
Gently wash and dry the zucchini. Place them in a bowl and have another (smaller) bowl handy. Dig out the center of them by removing the flesh and placing it in the smaller bowl. Try not to break the zucchini and get all the flesh out so that the shells are very thin.
With medium heat sauté ½ garlic, onion, turnips and chopped zucchini flesh until onions are translucent. Add ground meat and cook until slightly brown. Remove from heat and allow to cool, add remaining garlic, spices, rice and currents.
Fill the zucchinis with the stuffing until they are almost but not quite full; you should allow some room for the rice to expand. Place the zucchinis in a pyrex and cover them with a mixture of cold water/chicken stock and rill till full just ½ the way up the pan; cover with parchment paper and then with heavy aluminum foil. Cook at 350 in the oven until the stuffing has expanded and is cooked, 30-45 minutes.
Meanwhile, you can cook the yogurt. Pour it all in a deep pan, add the beaten egg adn diluted cornstarch (in 1/4 cup water) and start heating it and stirring with a wooden spoon in the same direction until the yogurt is cooked and steams, about 15 minutes (or longer if needed) When the zucchinis are cooked in the broth, drain them, save the broth for a soup.
Before serving, fry gently some mashed garlic in olive oil in a small skillet, add about a tablespoon of dried mint and mix it until the fragrance is released. Stir this mint pesto into the yogurt for service.