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Zucchini Stuffed with Lamb and Mint (Mario Batali) Recipe

Zucchini Stuffed with Lamb and Mint (Mario Batali) Recipe

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Zucchini Stuffed with Lamb and Mint (Mario Batali)

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Ingredients

Count

Nutrition

3491

Calories

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Ingredients:

Serving

4 medium zucchini
4 tbsp virgin olive oil
1 medium spanish onion, finely chopped
4 cloves garlic, thinly sliced
1 lb ground lamb, crumbled
2 eggs
1 bunch fresh mint leaves , picked but left whole
1 cup basic tomato sauce
1/2 cup fresh bread crumbs
1 spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
3 oz virgin olive oil
4 tbsp fresh thyme leaves (or 2 tbsp dried leaves )
1/2 carrot, shredded finely
2 28 - oz cans of tomatoes, crushed and mixed
salt to taste

Directions:

To Make Tomato Sauce: Saute onion and garlic in olive oil over medium heat for about 10 minutes, or until translucent but not browned. Add thyme and carrot, cook 5 minutes over medium heat and add tomatoes. Bring to boil, lower heat to just bubbling and simmer 30 minutes, stirring occasionally. Season with salt to taste and set aside.
To Make Stuffed Zucchini: Preheat oven to 450 degrees.
Trim zucchini and cut in half lengthwise. Using a spoon or a melon baller, remove a canal down center of each zucchini half, leaving a 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 pan, heat olive oil until just smoking. Add onion and garlic and cook over medium high heat until softened, about 6 to 7 minutes. Add zucchini pieces and crumbled lamb and cook until lamb is cooked through, about 10 minutes. Drain fat from lamb mixture and place in a large mixing bowl. Add eggs, half of the mint leaves and tomato sauce and mix well. Season both the mixture and the zucchini boats with salt and pepper. Stuff the lamb mixture into zucchini boats and pile high. Place in an oven-proof baking dish just large enough to hold the 8 pieces and sprinkle with bread crumbs. Bake for 20 to 25 minutes until crisp on top and remove. Serve warm or at room temperature with a chicory salad and sprinkle with remaining mint leaves.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3491.03 Kcal (14616 kJ)
Calories from fat	2349.46 Kcal
		% Daily Value*
Total Fat	261.05g	402%
Cholesterol	658.42mg	219%
Sodium	4799.26mg	200%
Potassium	6220.01mg	132%
Total Carbs	174.52g	58%
Sugars	76.51g	306%
Dietary Fiber	29.14g	117%
Protein	117.83g	236%
Vitamin C	268.5mg	447%
Vitamin A	0.3mg	10%
Iron	30.2mg	168%
Calcium	691.2mg	69%

Amount Per 100 g
Calories	130.59 Kcal (547 kJ)
Calories from fat	87.89 Kcal
		% Daily Value*
Total Fat	9.77g	402%
Cholesterol	24.63mg	219%
Sodium	179.53mg	200%
Potassium	232.68mg	132%
Total Carbs	6.53g	58%
Sugars	2.86g	306%
Dietary Fiber	1.09g	117%
Protein	4.41g	236%
Vitamin C	10mg	447%
Iron	1.1mg	168%
Calcium	25.9mg	69%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.