Zucchini And Lamb Recipe
Ingredients
3 medium zucchini
Butter or margarine to grease casserole
Salt to taste
Freshly ground pepper to taste
1 tablespoon olive oil
1/2 cup chopped onion
1 clove garlic, minced
3/4 pound ground lamb
1/4 cup cooked rice
1/2 teaspoon salt
1/2 teaspoon grated lemon rind .
1 tablespoon chopped fresh mint
1/2 cup chicken broth
1/2 cup buttered crumbs
Directions
Wash zucchini; cut into thin slices cross wise.
Put half the slices into greased casserole; season with salt and pepper.
Heat olive oil; saute onion, garlic, lamb, and rice until lamb is partially cooked but not browned.
Add 1/2 teaspoon salt, pepper, lemon rind, and mint.
Spoon over zucchini; top with remaining zucchini Pour broth over zucchini and lamb.
Sprinkle with crumbs.
Bake in 350°F toaster oven 20 to 25 minutes.
Put half the slices into greased casserole; season with salt and pepper.
Heat olive oil; saute onion, garlic, lamb, and rice until lamb is partially cooked but not browned.
Add 1/2 teaspoon salt, pepper, lemon rind, and mint.
Spoon over zucchini; top with remaining zucchini Pour broth over zucchini and lamb.
Sprinkle with crumbs.
Bake in 350°F toaster oven 20 to 25 minutes.
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