Here’s a tasty way to deal with zucchini that are getting too big in your yard at the end of summer: bake zucchini boats and fill them with lamb, feta, pine nuts, tomatoes, and other Mediterranean flavors.
Mediterranean Stuffed Zucchini Recipe
Ingredients
- 1 extra large zucchini, halved lengthwise
- 1 tablespoon olive oil
- 1 sweet onion, chopped
- 1 tablespoon chopped garlic
- 1 pound ground lamb
- coarse salt to taste
- ground black pepper to taste
- 1 (16 ounce) can tomato sauce
- 2 tomatoes, chopped
- ¾ cup crumbled feta cheese
- ½ cup pine nuts
- ¼ cup mint leaves
- ¼ cup water
- ¼ cup mint leaves
- ¾ cup seasoned bread crumbs
- ¾ cup shredded mozzarella cheese
Also see;-This week in Olympic history 19-25 August – USA Redeem Team achieve greatness
Directions
Warm up the oven to 230 degrees C (450 degrees F). With a melon baller, cut the zucchini in half and remove the seeds and pulp from each half individually. Leave about a half-inch of shell around each half. Cut the pulp from the zucchini into pieces that are about 1/4 inch across. Throw away seeds.
Warm up a big pan with olive oil over medium-low heat. In hot oil, cook and stir the onion and garlic for about 5 minutes, or until they are soft. Add the ground lamb and stir it in. Cook and stir for another 5 to 7 minutes, or until the lamb is lightly browned. Cut up zucchini and add it to the lamb mixture.
Turn down the heat to medium-low. It will take about three minutes of simmering until the zucchini is hot. Remove any extra grease. Mix the lamb with black pepper and coarse salt.
Take the pan off the heat. Add tomato sauce, tomatoes, feta cheese, pine nuts, and 1/4 cup of mint leaves to the lamb mixture. Mix everything together, then spoon the mixture into the zucchini halves. Put the stuffed zucchini halves in a big baking dish. Put water in the baking dish.
Put it in a hot oven and bake for 30 minutes. In a bowl, mix together the bread crumbs and mozzarella cheese. Place 1/4 cup of mint leaves on top of the zucchini, then cover it with the bread crumb mixed-in. For another 10 minutes or so, bake until the top is crusty and golden.
Nutrition Facts (per serving)
- Servings Per Recipe 4
- Calories 649
- Total Fat 39g
- Saturated Fat 15g
- Cholesterol 115mg
- Sodium 1523mg
- Total Carbohydrate 39g 14
- Dietary Fiber 7g 25
- Total Sugars 14g
- Protein 41g 81
- Vitamin C 53mg 5
- Calcium 435mg 33
- Iron 7mg 37
- Potassium 1523mg 32