Mediterranean Stuffed Zucchini
This recipe calls for zucchini boats to be stuffed with lamb, feta, pine nuts, tomatoes, and more.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1extra large zucchini, halved lengthwise
- 1tablespoon olive oil
- 1sweet onion, chopped
- 1tablespoon chopped garlic
- 1pound ground lamb
- coarse salt to taste
- ground black pepper to taste
- 1(16 ounce) can tomato sauce
- 2tomatoes, chopped
- ¾cup crumbled feta cheese
- ½cup pine nuts
- ¼cup mint leaves
- ¼cup water
- ¼cup mint leaves
- ¾cup seasoned bread crumbs
- ¾cup shredded mozzarella cheese
Instructions
Step 1
Preheat oven to 450 degrees F (230 degrees C).Step 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. Chop zucchini pulp into pieces about 1/4 inch in diameter. Discard seeds.Step 3
Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add ground lamb; continue to cook and stir until lamb is lightly browned, 5 to 7 minutes. Stir chopped zucchini into the lamb mixture. Reduce heat to medium-low. Simmer mixture until the zucchini is hot, about 3 minutes. Drain excess grease. Season lamb mixture with coarse salt and black pepper.Step 4
Remove skillet from heat. Stir tomato sauce, tomatoes, feta cheese, pine nuts, and 1/4 cup mint leaves through the lamb mixture; spoon into the zucchini halves. Put stuffed zucchini halves into a large baking dish. Pour water into the baking dish.Step 5
Bake in preheated oven for 30 minutes. Mix bread crumbs and mozzarella cheese in a bowl. Sprinkle 1/4 cup mint leaves over the zucchini and top with the bread crumb mixture. Continue baking until the top is crusty and browned, about 10 minutes more.