Recipe - Zucchini Stuffed With Lamb And Mint

4 md Zucchini
4 tablespoon Virgin olive oil
1 md Spanish onion,; finely
chopped
4 Cloves garlic,; thinly
cut or sliced up
1 pound Ground lamb,; crumbled
2 Eggs
1 bn Fresh mint leaves,; picked
but left whole
1 cup Basic tomato sauce
One half cup Fresh bread crumbs

BASIC TOMATO SAUCE
1 Spanish onion,; cut into
1/4inch dice
4 Cloves garlic,; thinly
cut or sliced up
3 ounce Virgin olive oil
4 tablespoon Fresh thyme leaves; (or 2
tablespoons dried leaves)
One half Carrot,; shredded finely
2 28ounce cans of 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 1/4inch all
around and the ends closed. Roughly chop the excess zucchini flesh and set
aside.

In a 10 to 12inch saute 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 ovenproof 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.
Recipe By :MOLTO MARIO SHOW #MB5699

Posted to MCRecipe Digest V1 #292

Date: Sun, 10 Nov 1996 22:55:09 0500

From: Meg Antczak meginny@frontiernet.net