STEPFAMILY ASSOCIATION

Stuffed Zucchini
Serves 6

4 medium zucchini
4 tablespoons extra virgin olive oil
1 medium red onion, finely chopped
4 cloves garlic, thinly sliced
1 pound ground lamb, crumbled
2 eggs
1 bunch fresh mint leaves, picked but left whole
1 cup spaghetti sauce
1/2 cup fresh bread crumbs

Preheat oven to 450 degrees F.
Trim the zucchini and cut in half lengthwise. Using a spoon or melon
 baller, remove the flesh making a canal down the center of each
zucchini half, leaving 1/4-inch all around and the ends closed.
 Roughly chop the excess zucchini flesh and set aside.
In a 10 to 12-inch sauté pan, heat the olive oil until just smoking.
Add the onion and garlic and cook over medium-high heat until
softened, about 6 to 7 minutes. Add the zucchini pieces and crumbled
 lamb and cook until the lamb is cooked through, about 10 minutes.
 Drain the fat from the lamb mixture and place in a large mixing
bowl. Add the eggs, half of the mint leaves and the tomato sauce
and mix well. Season both the mixture and the zucchini boats with
salt and pepper. Stuff the lamb mixture into the zucchini boats
and pile it high. Place in an oven-proof baking dish just large
enough to hold all the zucchini and sprinkle with bread crumbs.
Bake for 20 to 25 minutes, until crisp on top, and remove. Serve
 warm or at room temperature and sprinkle with remaining mint leaves.