Mediterranean Stuffed Zucchini recipe
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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
Nutrition Info
- 649.3 caloriescarbohydrate: 38.8 gcholesterol: 114.7 mgfat: 38.7 gfiber: 7 gprotein: 40.6 gsaturatedFat: 14.9 gservingSize: -sodium: 1522.8 mgsugar: 14.2 gtransFat: : -unsaturatedFat: : -
Directions Mediterranean Stuffed Zucchini
Directions
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Preheat oven to 450 degrees F (230 degrees C).
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.
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.
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.
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.