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1
Preheat oven to 450 degrees F.
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2
Trim the zucchini and cut in half lengthwise.
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3
Using a spoon or melon baller, remove the flesh making a canal down the center of each zucchini half, leaving 1/4-inch all around and the ends closed.
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4
Roughly chop the excess zucchini flesh and set aside.
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5
In a 10 to 12-inch saute pan, heat the olive oil until just smoking.
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6
Add the onion and garlic and cook over medium-high heat until softened, about 6 to 7 minutes.
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7
Add the zucchini pieces and crumbled lamb and cook until the lamb is cooked through, about 10 minutes.
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8
Drain the fat from the lamb mixture and place in a large mixing bowl.
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9
Add the eggs, half of the mint leaves and the tomato sauce and mix well.
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10
Season both the mixture and the zucchini boats with salt and pepper.
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11
Stuff the lamb mixture into the zucchini boats and pile it high.
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12
Place in an oven-proof baking dish just large enough to hold all the zucchini and sprinkle with bread crumbs.
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13
Bake for 20 to 25 minutes, until crisp on top, and remove.
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14
Serve warm or at room temperature and sprinkle with remaining mint leaves.
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15
In a 3-quart saucepan, heat the olive oil over medium heat.
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16
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
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17
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
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18
Add the tomatoes and juice and bring to a boil, stirring often.
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19
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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20
Season with salt and serve.
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21
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
