4 medium zucchini
4 tablespoons virgin olive oil
1 medium Spanish onion
4 garlic cloves
1 pound ground lamb
2 eggs
1 bunch fresh mint leaves
1 cup Basic Tomato Sauce
Salt
Freshly-ground black pepper
1/2 cup fresh bread crumbs
Directions: one line for each direction. When saved the lines will be numbered.
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 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 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 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.
This recipe yields 4 servings.
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 534
Calories from Fat 71.6%
Total Fat
43g
Cholesterol
176mg
Sodium
133mg
Carbohydrate
13g
Dietary Fiber
3g
Protein
25g
Points 14
Exchanges: 0 Grain(Starch)
Rating: ()
Added On: April 15, 2008
* MOLTO MARIO with Mario Batali - (Show # MB-5699) - from the TV FOOD NETWORK
