Lamb Stuffed Zucchini

Wash the zucchini well and cut the stem off. If using regular long zucchini, slice in half lengthwise. Using a melon baller, hollow out the middle of the zucchini while keeping a "boat" of outer flesh intact. Swirl 1T. olive oil in the bottom of a baking dish and place the zucchini boats in the dish.

Preheat oven to 350.

In a non-stick medium fry pan, saute the onions and garlic in the other T. of olive oil. Let them soften but do not brown.

Add the ground lamb and cook until the lamb is mostly cooked through.

Remove from heat.

Stir in the bread crumbs and rosemary, salt and pepper.

Beat the egg lightly in a separate bowl then pour over the lamb mixture and stir to combine.

Spoon the lamb mixture into each zucchini cavity, mounding to fill. Any filling that falls around the zucchini will just make nice browned bits to eat.

Cover with foil loosely and bake in oven for 20 minutes.

Remove foil and bake another 10-15 minutes or until zucchini is nicely softened and stuffing is browned.