- 4 Med Zucchini-cored with a melon baller-chop andsave the flesh
- 4 TBS Extra Virgin Olive Oil
- 1 Med Yellow Onion Diced
- 4 Cloves Garlic, Thinly Sliced
- 1 lb Ground Lamb-Grass Fed if possible
- 1 Egg
- 1/2 C. Fresh Mint – Julienne
- 1 C. Basic Tomato Sauce- your fav or recipe below
- Optional for topping…almond meal or organic Cheese
Pre heat oven to 450F. Prepare Tomato sauce of your own or: (these are additional ingredients to above)
EVOO…..feel it…about 1/8-1/4 C.
1 yellow onion diced and 4 Garlic cloves thinly (paper) sliced and saute till golden brown (8-10 min)
add 3 TBS fresh Thyme (or 1 TBS dried)chopped, 3/4 TBS Italian Seasoning and 1/2 cup finely shredded Carrots, till carrots are quite soft.
*add 1- 28oz can crushed tomatoes, salt to taste. Simmer on low for 30 minutes or until thickened, stirring occasionally.
Now, in a 10-12 inch saute pan add EVOO, and heat till almost smoking. Add the onion, garlic reduce heat to med-high. Add the reserved zucchini flesh, and ground lamb. Cook until lamb is thoroughly cooked, about 10 min. Drain and add to a large bowl and slightly cool. Add egg, 1 cup of tomato sauce (save the rest for something else) and 1/2 of the mint and combine…season with Salt and Pepper to taste.
Place the Zucchini Boats in an oven-proof baking dish just large enough to hold all of the zucchini and season with Salt and Pepper or what ever else makes you happy!
Stuff the lamb mixture into the Zucchini Boats and pile it high! Top with Parmesano-Reggiano cheese if your into dairy or Almond Meal. Bake 20-25 minutes until Crisp on top and remove. Serve warm or roo temperature…..Sprinkle with remaining mint leaves. Enjoy!
Alternative….Use Grass Fed Ground Beef and substitute Fresh Basil for Mint…yummy too~