Mediterranean Stuffed Zucchini
Serves: 5
Jewel Boehm
1 January 1970
Based on User reviews:
53
Spice
58
Sweetness
47
Sourness
43
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 tbsp
Olive Oil1 tbsp
Garlic (chopped)450 g
Ground Lamb450 g
Tomato Sauce (can)3 cup
Crumbled Feta Cheese1 cup
Pine Nut1 cup
Water3 cup
Seasoned Bread CrumbsDirections:
1
Preheat oven to 450 degrees F (230 degrees C)
2
Use a melon baller to separate and remove seeds and pulp separately from the zucchini, carving out each half and leaving about a half-inch shell
3
Chop zucchini pulp into pieces about 1/4 inch in diameter
4
Discard seeds
5
Heat olive oil in a large skillet over medium heat
6
Cook and stir onion and garlic in hot oil until tender, about 5 minutes
7
Add ground lamb; continue to cook and stir until lamb is lightly browned, 5 to 7 minutes
8
Stir chopped zucchini into the lamb mixture
9
Reduce heat to medium-low
10
Simmer mixture until the zucchini is hot, about 3 minutes
11
Drain excess grease
12
Season lamb mixture with coarse salt and black pepper
13
Remove skillet from heat
14
Stir tomato sauce, tomatoes, feta cheese, pine nuts, and 1/4 cup mint leaves through the lamb mixture; spoon into the zucchini halves
15
Put stuffed zucchini halves into a large baking dish
16
Pour water into the baking dish
17
Bake in preheated oven for 30 minutes
18
Mix bread crumbs and mozzarella cheese in a bowl
19
Sprinkle 1/4 cup mint leaves over the zucchini and top with the bread crumb mixture
20
Continue baking until the top is crusty and browned, about 10 minutes more