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Food

Zucchini Stuffed with Lamb and Mint Recipe

Stuff your zucchini with lamb, and then stuff that in your mouth.
Zucchini Stuffed with Lamb and Mint Recipe
Photo by Farideh Sadeghin

Servings: 4
Prep time: 10 minutes
Total time: 1 hour

Ingredients

1/2 cup extra-virgin olive oil
8 garlic cloves, thinly sliced
1 large yellow onion, diced
3 tablespoons chopped fresh thyme
1/2 medium carrot, finely shredded
2 (28-ounce) cans whole peeled tomatoes, crushed by hand
kosher salt, to taste
4 medium zucchini (about 3 pounds)
1 medium red onion, finely chopped
1 pound ground lamb shoulder, crumbled
2 large eggs
1 bunch fresh mint, leaves picked
1/2 cup fresh bread crumbs

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Directions

1. In a 3-quart saucepan, heat half of the olive oil over medium heat, add half of the garlic and the yellow onion, and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and bring to a boil, stirring often. Lower the heat to maintain a simmer and continue cooking for 30 minutes, or until as thick as hot cereal. Season with salt. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

2. Heat oven to 450°F. Trim zucchini and cut in half lengthwise. Using a spoon or a melon baller, remove a canal down the center of each zucchini half, leaving a 1/4-inch all around and the ends closed. Roughly chop the excess zucchini flesh and set aside.

3. In a 12-inch skillet, heat the olive oil over medium-high. Add the onion and garlic and cook until soft, about 6 to 7 minutes. Add the zucchini pieces and lamb and cook until the lamb is cooked through, about 10 minutes. Drain the fat from the lamb mixture and discard. Place the cooked lamb mixture into a large mixing bowl and add the eggs, half of the mint leaves, and 1 cup of the tomato sauce and mix well. Season the mixture and the zucchini boats with salt and pepper.

4. Place 1-2 cups of the tomato sauce in a 9-inch-by-13-inch baking dish. Stuff the lamb mixture into the zucchini boats and sprinkle with breadcrumbs. Bake until crisp on the top, about 20 to 25 minutes. Serve garnished with the remaining mint leaves.

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