Here's a delicious way to solve the problem of those too-big zucchini ballooning in your garden at the end of the summer: zucchini boats baked and stuffed with lamb, feta, pine nuts, tomatoes, and other Mediterranean flavors!
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 can tomato sauce , 16 ounce
- 2 tomatoes , chopped
- 0.75 cups crumbled feta cheese
- 0.5 cups pine nuts
- 0.25 cups mint leaves
- 0.25 cups water
- 0.25 cups mint leaves
- 0.75 cups seasoned bread crumbs
- 0.75 cups shredded mozzarella cheese
Instructions
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1
Preheat oven to 450 degrees F (230 degrees C).
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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.
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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.
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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.
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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.
Nutrition Facts
Per serving
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