Zucchini stuffed with lamb and mint
Zucchini stuffed with lamb and mint recipe in the zucchini category
Recipe ingredients:
- 4 medium zucchini
- 4 tablespoons virgin olive oil
- 1 medium spanish onion, finely chopped
- 4 garlic cloves, thinly sliced
- 1 pound ground lamb, crumbled
- 2 eggs
- 1 bunch fresh mint leaves, picked, left whole
- 1 cup basic tomato sauce
- Salt to taste
- Freshly ground black pepper, to taste
- 1/2 cup fresh bread crumbs
Recipe method:
- Preheat oven to 450 degrees F.
- Trim zucchini and cut in half lengthwise.
- Using a spoon or a melon baller, remove a canal down 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 olive oil until just smoking.
- Add onion and garlic and cook over medium-high heat until softened, about 6 to 8 minutes.
- Add zucchini pieces and crumbled lamb and cook until lamb is cooked through, about 10 minutes.
- Drain fat from lamb mixture and place in a large mixing bowl.
- Add eggs, half of the mint leaves and the basic tomato sauce and mix well.
- Season both the mixture and the zucchini boats with salt and pepper.
- Stuff the lamb mixture into zucchini boats and pile high.
- Place in an oven proof baking dish just large enough to hold the 8 pieces and sprinkle with bread crumbs.
- Bake for 20 to 25 minutes until crisp on top and remove.
- Serve warm or at room temperature with a chicory salad and sprinkle with remaining mint leaves.
Tags: stuffed, lamb, mint, recipe, zucchini, recipes, cooking