Stuffed Zucchini

I've just 'met' (well, sort of) the owner of Paleo Middle Eastern and am right now excitedly waiting for this beauty to emerge from my oven. I rarely make full-scale casserole-pan recipes unless I have guests, but this looked too good to pass up. I rode my bicycle to an Indian shop in hopes that they'd have a vegetable corer (not because I'm ignorant of the differences between 'Indian' and 'Middle Eastern,' but because the next-most-ethnic thing we've got is Kroger. As in, nothing.*) but they had one not (though I did get some good Garam Masala <3). Moving on, this brings us to tonight and my kitchen, where my little vegetable peeler with its little blade sat in its jar** mocking me. Also, I was faced with the fact that my favorite Moroccan*** casserole dish is an odd/small shape. As such, I cut the squashes all in half and made super mini little ones. Perfect! Also, the meat I happened to have thawed in my fridge was my favorite red-meat of all time: Lamb. New Zealand ground lamb. hhhhhhnnn....

* OK, mild lie. There is a little Mexican shop where I stopped and bought fresh pork rinds (sooo good dusted with cinnamon), and misunderstood them as '$1.59 a pound,' then asking for a pound. The kind lady began scooping and didn't stop until she'd essentially filled a small trashbag and labelled it $6 something. I stared in a moment of blank confusion, rarely stumped by language barriers, and began to laugh. I somehow explained what I'd thought and she happily put them back and gave me a little bag of around $2 :). Delicious.

** Who keeps a peeler in a jar?!

*** Seriously. Not a cultural dunce.