Recipe - Lamb Stuffed Zucchini

8 Zucchini; small
2 tablespoon Butter
1 Small onion; chopped fine
1 Clove garlic; minced
1 cup Mushroom; chopped
One half cup Spoon Lamb Master Recipe;
chopped
2 tablespoon Parmesan cheese; grated
Salt and pepper; to taste
1 Egg; lightly beaten
Olive oil
One fourth cup Bread crumbs; day old bread

THIS IS A LEFTOVER RECIPE TO BE USED WITH THE SPOON LAMB MASTER RECIPE

Preheat oven to 375F.

Parboil zucchini for 3 minutes, then drain and cut in half lengthwise.
Remove some pulp from centers, being careful not to split skins. Chop pulp
and reserve.

In a skillet, heat butter and saute onion until golden, 56 minutes. Add
garlic and mushrooms and cook slowly for 3 minutes. Remove pan from heat
and add lamb, cheese, salt and pepper to taste, and reserved pulp. Stir in
beaten egg.

Fill zucchini shells with mixture and place in an oiled shallow baking
dish. Sprinkle with breadcrumbs and drizzle with olive oil. Bake until
tender and lightly browned, about 30 minutes.

NOTES : Serve with broiled tomato halves drizzled with a little fruity
olive oil and sprinkled lightly with minced garlic and minced fresh basil.
Recipe by: SF Chronicle;Oct. 25, 1995 WEEKEND COOK

Posted to MCRecipe Digest V1 #981 by Judi Moseley judi@moseleygroup.com
on Jan 4, 1998