4 medium zucchini
4 T extra virgin olive oil
1 medium Spanish onion, finely chopped
4 cloves garlic, thinly sliced
1 pound ground lamb
2 eggs
1 bunch fresh mint leaves, picked but left whole
1 cup of your favorite spaghetti sauce
1/2 cup fresh bread crumbs
Preheat oven to 450 degrees F.
Trim the zucchini and cut in half lengthwise. Using a
spoon or melon baller, remove the flesh making a canal down the center of each
zucchini half, leaving 1/4-inch all around and the ends closed. Roughly chop
the excess zucchini flesh and set aside.
In a 10 to 12-inch saute pan, heat the olive oil until
just smoking. Add the onion and garlic and cook over medium-high heat until
softened, about 6 to 7 minutes. Add the zucchini pieces and ground lamb and
cook until the lamb is cooked through, about 10 minutes. Place in a large mixing bowl & add the
eggs, half of the mint leaves and the tomato sauce and mix well. Season both
the mixture and the zucchini boats with salt and pepper. Stuff the lamb mixture
into the zucchini boats and pile it high. Place in an oven-proof baking dish
just large enough to hold all the zucchini and sprinkle with bread crumbs. Bake
for 20 to 25 minutes, until crisp on top, and remove. Serve warm or at room
temperature and sprinkle with remaining mint leaves.
Mom made this for our dinner tonight. It was pretty good!
ReplyDeleteCool! Wait 'til you see the rabbit stuffed eggplant recipe
ReplyDelete