*  Exported from  MasterCook  *
 
                    Zucchini Stuffed with Lamb and Mint
 
 Recipe By     : Molto Mario
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      medium        zucchini
    4      tablespoons   virgin olive oil
    1      medium        Spanish onion -- finely chopped
    4      cloves        garlic -- thinly sliced
    1      pound         ground lamb -- crumbled
    2                    eggs
    1      bunch         fresh mint leaves, picked but -- left whole
    1      cup           basic tomato sauce
      1/2  cup           fresh bread crumbs
                         BASIC TOMATO SAUCE
    1                    Spanish onion -- cut in 1/4″ dice
    4      cloves        garlic -- thinly sliced
    3      ounces        virgin olive oil
    4      tablespoons   fresh thyme leaves
      1/2                carrot -- shredded finely
    2      28 ounce can  tomatoes -- crushed and mixed
                         Salt to taste
 
 To Make Tomato Sauce: Saute onion and garlic in olive oil over medium heat for
about 10 minutes, or until translucent but not browned. Add thyme and carrot,
cook 5 minutes over medium heat and add tomatoes. Bring to boil, lower heat to
just bubbling and simmer 30 minutes, stirring occasionally. Season with salt to
taste and set aside.
 
 To Make Stuffed Zucchini: Preheat oven to 450 degrees.
 
 Trim zucchini and cut in half lengthwise. Using a spoon or a melon baller, remove
a canal down center of each zucchini half, leaving a 1/4-inch all around and the
ends
 closed. Roughly chop the excess zucchini flesh and set aside.
 
 In a 10- to 12-inch sautJ pan, heat olive oil until just smoking. Add onion and
garlic and cook over medium high heat until softened, about 6 to 7 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 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.
 
 
 
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