Stuffed Zucchini Ii (Zucchini Ripieni) Recipe
Servings: 4
Ingredients
- 4 med zucchini
- 4 Tbsp. extra-virgin extra virgin olive oil
- 1 med Spanish onion finely minced
- 4 x garlic cloves thinly sliced
- 1 lb grnd lamb crumbled
- 2 x Large eggs
- 1 bn fresh mint leaves picked, but
- Â Â the leaves left whole
- 1 c. Basic Tomato Sauce (see recipe)
- 1/2 c. fresh bread crumbs
Directions
- Preheat oven to 450 degrees.
- Trim the zucchini and cut in half lengthwise. Using a spoon or possibly 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 saute/fry pan, heat the extra virgin olive oil till just smoking. Add in the onion and garlic and cook over medium-high heat till softened, about 6 to 7 min. Add in the zucchini pcs and crumbled lamb and cook till the lamb is cooked through, about 10 min. Drain the fat from the lamb mix and place in a large mixing bowl. Add in the Large eggs, half of the mint leaves and the Basic Tomato Sauce and mix well.
- Season both the mix and the zucchini boats with salt and pepper. Stuff the lamb mix into the zucchini boats and pile it high. Place in an oven-proof baking dish just large sufficient to hold all the zucchini and sprinkle with bread crumbs. Bake for 20 to 25 min, till crisp on top, and remove. Serve hot or possibly at room temperature and sprinkle with remaining mint leaves.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 449g | |
| Recipe makes 4 servings | |
| Calories 590 | |
| Calories from Fat 392 | 66% |
| Total Fat 43.76g | 55% |
| Saturated Fat 14.47g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 187mg | 62% |
| Sodium 544mg | 23% |
| Potassium 1091mg | 31% |
| Total Carbs 23.4g | 6% |
| Dietary Fiber 4.7g | 16% |
| Sugars 7.93g | 5% |
| Protein 27.49g | 44% |
