Lamb stuffed zucchini
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Zucchini; small | |
| 2 | tablespoons | Butter |
| 1 | Small onion; chopped fine | |
| 1 | Clove garlic; minced | |
| 1 | cup | Mushroom; chopped |
| ½ | cup | Spoon Lamb Master Recipe; chopped |
| 2 | tablespoons | Parmesan cheese; grated |
| Salt and pepper; to taste | ||
| 1 | Egg; lightly beaten | |
| Olive oil | ||
| ¼ | cup | Bread crumbs; day old bread |
Directions
THIS IS A LEFTOVER RECIPE TO BE USED WITH THE SPOON LAMB MASTER RECIPE Preheat oven to 375F.
Parboil zucchini for 3 minutes, then drain and cut in half lengthwise.
Remove some pulp from centers, being careful not to split skins. Chop pulp and reserve.
In a skillet, heat butter and saute onion until golden, 5-6 minutes. Add garlic and mushrooms and cook slowly for 3 minutes. Remove pan from heat and add lamb, cheese, salt and pepper to taste, and reserved pulp. Stir in beaten egg.
Fill zucchini shells with mixture and place in an oiled shallow baking dish. Sprinkle with breadcrumbs and drizzle with olive oil. Bake until tender and lightly browned, about 30 minutes.
NOTES : Serve with broiled tomato halves drizzled with a little fruity olive oil and sprinkled lightly with minced garlic and minced fresh basil.
Recipe by: SF Chronicle;Oct. 25, 1995 - WEEKEND COOK Posted to MC-Recipe Digest V1 #981 by Judi Moseley <judi@...> on Jan 4, 1998