Ingredients
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1 extra large zucchini, halved lengthwise
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1 tablespoon olive oil
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1 sweet onion, chopped
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1 tablespoon chopped garlic
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1 pound ground lamb
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coarse salt to taste
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ground black pepper to taste
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1 (16 ounce) can tomato sauce
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2 tomatoes, chopped
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¾ cup crumbled feta cheese
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½ cup pine nuts
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¼ cup mint leaves
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¼ cup water
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¼ cup mint leaves
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¾ cup seasoned bread crumbs
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¾ cup shredded mozzarella cheese
Directions
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Preheat oven to 450 degrees F (230 degrees C).
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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.
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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.
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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.
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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.
Cook’s Note
You can use basil in place of the mint to send the flavor into an Italian or Middle Eastern direction. If you do, consider changing the meat to ground beef, the nuts to walnuts, and the cheese to all mozzarella.
Nutrition Facts (per serving)
| 649 | Calories |
| 39g | Fat |
| 39g | Carbs |
| 41g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 649 | |
| % Daily Value * | |
| Total Fat 39g | 50% |
| Saturated Fat 15g | 75% |
| Cholesterol 115mg | 38% |
| Sodium 1523mg | 66% |
| Total Carbohydrate 39g | 14% |
| Dietary Fiber 7g | 25% |
| Total Sugars 14g | |
| Protein 41g | 81% |
| Vitamin C 53mg | 59% |
| Calcium 435mg | 33% |
| Iron 7mg | 37% |
| Potassium 1523mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
