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Add a photoServings: 4
Ingredients
- 8 x Zucchini, small
- 2 Tbsp. Butter
- 1 sm onion, minced fine
- 1 x Clove garlic, chopped
- 1 c. Mushroom, minced
- 1/2 c. Spoon Lamb Master Recipe, minced
- 2 Tbsp. Parmesan cheese, grated Salt and pepper, to taste
- 1 x Egg, lightly beaten Extra virgin olive oil
- 1/4 c. Bread crumbs, day old bread
Directions
- THIS IS A LEFTOVER RECIPE TO BE USED WITH THE SPOON LAMB MASTER RECIPE
- Preheat oven to 375F.
- Parboil zucchini for 3 min, 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/fry onion till golden brown, 5-6 min. Add in garlic and mushrooms and cook slowly for 3 min. Remove pan from heat and add in lamb, cheese, salt and pepper to taste, and reserved pulp. Stir in beaten egg.
- Fill zucchini shells with mix and place in an oiled shallow baking dish. Sprinkle with breadcrumbs and drizzle with extra virgin olive oil. Bake till tender and lightly browned, about 30 min.
- NOTES : Serve with broiled tomato halves drizzled with a little fruity extra virgin olive oil and sprinkled lightly with chopped garlic and chopped fresh basil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 4 servings | |
| Calories 151 | |
| Calories from Fat 74 | 49% |
| Total Fat 8.41g | 11% |
| Saturated Fat 4.61g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 168mg | 7% |
| Potassium 700mg | 20% |
| Total Carbs 14.8g | 4% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.36g | 4% |
| Protein 6.76g | 11% |
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