Spiced-Lamb-Stuffed Zucchini

• MAKE-AHEAD

Ingredients

1. 4 medium zucchini (2 1/4 pounds)
2. 1/2 cup short-grain rice, such as arborio, soaked for 20 minutes and drained
3. 1/4 teaspoon turmeric
4. 1/2 pound ground lamb
5. 1 tablespoon unsalted butter, softened
6. 1/2 teaspoon cumin seeds
7. 1/4 teaspoon ground cumin
8. Salt and freshly ground pepper
9. 1 1/4 cups water
10. 1 pound tomatoes, sliced 1/4 inch thick

1. Halve the zucchini lengthwise and scoop out the flesh, leaving 1/4-inch-thick shells. Reserve 1 cup of the zucchini flesh and finely chop it.
2. In a large bowl, mix the drained rice with the turmeric. Add the chopped zucchini, lamb, butter, cumin seeds, ground cumin and 1/4 teaspoon each of salt and pepper. Using your hands, gently knead the mixture until blended. Add 1/4 cup of the water and knead until evenly moistened. Stuff the zucchini halves with the lamb filling.
3. Line the bottom of a large, deep skillet with the tomato slices and season lightly with salt and pepper. Arrange the stuffed zucchini halves on top of the tomatoes in a single layer. Add the remaining 1 cup of water to the skillet and bring to a boil. Cover and simmer over moderately low heat for about 25 minutes, until the lamb is cooked through and the rice is tender.
4. Transfer the zucchini to a platter. Cook the tomatoes over high heat, mashing them, until thickened, about 4 minutes. Spoon the tomatoes over the zucchini and serve.