Zucchini With Lamb Stuffing
|Boiling salted water||2 Tablespoon|
|Lean ground lamb||1 Pound|
|Fine dry bread crumbs||2 Tablespoon|
|Worcestershire sauce/Meat seasoning sauce||1⁄2 Teaspoon|
|Garlic salt||1⁄4 Teaspoon|
|Freshly grated parmesan cheese||3 Tablespoon|
Cut off ends of zucchini and scrub well.
Drop into the boiling water and cook until just slightly tender (about 5 minutes).
Remove from heat and plunge zucchini into cold water; drain.
When cool enough to handle, cut in half lengthwise and scoop out pulp with a spoon, leaving shell at least 1/4 inch thick.
Set shells aside.
Mash or finely chop zucchini pulp and add lamb, crumbs, catsup, meat seasoning sauce, garlic salt, pepper, salt, and egg.
Mix lightly; heap meat mixture into zucchini shells; arrange in a shallow baking dish.
Sprinkle evenly with Parmesan cheese.
Bake, uncovered, in a 350Â° oven for about 30 minutes or until well browned on top.