Zucchini Stuffed with Lamb and Mint
| Yield: | 1 Servings |
| Categories: |
| 4 | md | Zucchini |
| 4 | tb | Virgin olive oil |
| 1 | md | Spanish onion,; finely chopped |
| 4 | Cloves garlic,; thinly sliced | |
| 1 | lb | Ground lamb,; crumbled |
| 2 | Eggs | |
| 1 | bn | Fresh mint leaves,; picked but left whole |
| 1 | c | Basic tomato sauce |
| 1/2 | c | Fresh bread crumbs |
| BASIC TOMATO SAUCE | ||
| 1 | Spanish onion,; cut into 1/4-inch dice | |
| 4 | Cloves garlic,; thinly sliced | |
| 3 | oz | Virgin olive oil |
| 4 | tb | Fresh thyme leaves; (or 2 tablespoons dried leaves) |
| 1/2 | Carrot,; shredded finely | |
| 2 | 28-ounce cans of tomatoes,; crushed and mixed | |
| Salt to taste |
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