Stuffed Zucchini: Zucchini Ripieni

Name: Stuffed Zucchini: Zucchini Ripieni
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters fresh bread crumbs; 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 2 eggs; 59 milliliters extra virgin olive oil; 4 Tbsps extra virgin olive oil; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 4 cloves garlic, thinly sliced; 4 garlic cloves, peeled and thinly sliced; 454 grams ground lamb, crumbled; 1 bunch fresh mint leaves, picked but left whole; 1 Spanish onion, chopped in 1/4 inch dice; 1 medium Spanish onion, finely chopped; 4 servings Salt, to taste; 4 mediums zucchini

Stuffed Zucchini: Zucchini Ripieni might be From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. A mixture of garlic, tomatoes, thyme leaves, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat oven to 450 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Zucchini

Melon

Equipment you will use

Melon Baller

In a 10 to 12-inch saute pan, heat the olive oil until just smoking.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onion and garlic and cook over medium-high heat until softened, about 6 to 7 minutes.

Ingredients you will need

Garlic

Onion

Add the zucchini pieces and crumbled lamb and cook until the lamb is cooked through, about 10 minutes.

Ingredients you will need

Zucchini

Lamb

Drain the fat from the lamb mixture and place in a large mixing bowl.

Ingredients you will need

Lamb

Equipment you will use

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.

Ingredients you will need

Salt And Pepper

Tomato Sauce

Mint

Zucchini

Egg

Lamb

Place in an oven-proof baking dish just large enough to hold all the zucchini and sprinkle with bread crumbs.

Ingredients you will need

Breadcrumbs

Zucchini

Equipment you will use

Baking Pan

Oven

Bake for 20 to 25 minutes, until crisp on top, and remove.

Equipment you will use

Oven

Serve warm or at room temperature and sprinkle with remaining mint leaves.

Ingredients you will need

Mint

In a 3-quart saucepan, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

Ingredients you will need

Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

Ingredients you will need

Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Ingredients you will need

Sauce