Lamb, Main Dish, Vegetables, Copy Cat / Restaurant
Ingredients:
4 medium zucchini
4 tablespoons extra-virgin olive oil
1 medium Spanish onion
4 garlic cloves
1 pound ground lamb
2 eggs
1 bunch fresh mint leaves
the leaves left whole
1 cup Basic Tomato Sauce
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 the zucchini and cut in half lengthwise. Using a spoon or melon baller, remove the flesh making a canal down the 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 the olive oil until just smoking. Add the onion and garlic and cook over medium-high heat until softened, about 6 to 7 minutes. Add the zucchini pieces and crumbled lamb and cook until the lamb is cooked through, about 10 minutes. Drain the fat from the lamb mixture and place in a large mixing bowl. Add the 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 the zucchini boats and pile it high. Place in an oven-proof baking dish just large enough to hold all the zucchini and sprinkle with bread crumbs. Bake for 20 to 25 minutes, until crisp on top, and remove. Serve warm or at room temperature 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-2C16) - from the TV FOOD NETWORK
