Mediterranean Stuffed Zucchini
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

Ingredients for - Mediterranean Stuffed Zucchini

1. Zucchini, halved lengthwise - 1 extra large
2. Olive oil - 1 tablespoon
3. Sweet onion, chopped - 1
4. Chopped garlic - 1 tablespoon
5. Ground lamb - 1 pound
6. Coarse salt to taste - 1 pound
7. Ground black pepper to taste - 1 pound
8. Tomato sauce - 1 (16 ounce) can
9. Tomatoes, chopped - 2
10. Crumbled feta cheese - ¾ cup
11. Pine nuts - ½ cup
12. Mint leaves - ¼ cup
13. Water - ¼ cup
14. Mint leaves - ¼ cup
15. Seasoned bread crumbs - ¾ cup
16. Shredded mozzarella cheese - ¾ cup

How to cook deliciously - Mediterranean Stuffed Zucchini

1. Stage

Preheat oven to 450 degrees F (230 degrees C).

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.