| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Lamb, Main dish, Sf chronicl |
4 |
Servings |
INGREDIENTS
| 8 |
|
Zucchini; small |
| 2 |
tb |
Butter |
| 1 |
|
Small onion; chopped fine |
| 1 |
|
Clove garlic; minced |
| 1 |
c |
Mushroom; chopped |
| 1/2 |
c |
Spoon Lamb Master Recipe; chopped |
| 2 |
tb |
Parmesan cheese; grated |
|
|
Salt and pepper; to taste |
| 1 |
|
Egg; lightly beaten |
|
|
Olive oil |
| 1/4 |
c |
Bread crumbs; day old bread |
INSTRUCTIONS
THIS IS A LEFTOVER RECIPE TO BE USED WITH THE SPOON LAMB MASTER RECIPE
Preheat oven to 375F.
Parboil zucchini for 3 minutes, then drain and cut in half lengthwise.
Remove some pulp from centers, being careful not to split skins. Chop pulp
and reserve.
In a skillet, heat butter and saute onion until golden, 5-6 minutes. Add
garlic and mushrooms and cook slowly for 3 minutes. Remove pan from heat
and add lamb, cheese, salt and pepper to taste, and reserved pulp. Stir in
beaten egg.
Fill zucchini shells with mixture and place in an oiled shallow baking
dish. Sprinkle with breadcrumbs and drizzle with olive oil. Bake until
tender and lightly browned, about 30 minutes.
NOTES : Serve with broiled tomato halves drizzled with a little fruity
olive oil and sprinkled lightly with minced garlic and minced fresh basil.
Recipe by: SF Chronicle;Oct. 25, 1995 - WEEKEND COOK
Posted to MC-Recipe Digest V1 #981 by Judi Moseley <judi@moseleygroup.com>
on Jan 4, 1998
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