mediterranean stuffed zucchini

Ingredients

• Servings: 4
• 1 extra large zucchini, halved lengthwise
• 1 tablespoon olive oil
• 1 sweet onion, chopped
• 1 tablespoon chopped garlic
• 1 pound ground lamb
• coarse salt to taste
• ground black pepper to taste
• 1 (16 ounce) can tomato sauce
• 2 tomatoes, chopped
• 3/4 cup crumbled feta cheese
• 1/2 cup pine nuts
• 1/4 cup mint leaves
• 1/4 cup water
• 1/4 cup mint leaves
• 3/4 cup seasoned bread crumbs
• 3/4 cup shredded mozzarella cheese

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 450 degrees f (230 degrees c).
• use a melon baller to separate and remove seeds and pulp separately from the zucchini, carving out each half and leaving about a half-inch shell. chop zucchini pulp into pieces about 1/4 inch in diameter. discard seeds.
• heat olive oil in a large skillet over medium heat. cook and stir onion and garlic in hot oil until tender, about 5 minutes. add ground lamb; continue to cook and stir until lamb is lightly browned, 5 to 7 minutes. stir chopped zucchini into the lamb mixture. reduce heat to medium-low. simmer mixture until the zucchini is hot, about 3 minutes. drain excess grease. season lamb mixture with coarse salt and black pepper.
• remove skillet from heat. stir tomato sauce, tomatoes, feta cheese, pine nuts, and 1/4 cup mint leaves through the lamb mixture; spoon into the zucchini halves. put stuffed zucchini halves into a large baking dish. pour water into the baking dish.
• bake in preheated oven for 30 minutes. mix bread crumbs and mozzarella cheese in a bowl. sprinkle 1/4 cup mint leaves over the zucchini and top with the bread crumb mixture. continue baking until the top is crusty and browned, about 10 minutes more.