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1
Place the yogurt in a paper-towel-lined sieve and let drain for 2 hours.
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2
Meanwhile, halve 4 of the zucchini lengthwise and scrape out the seeds and flesh.
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3
Sprinkle the insides with 2 teaspoons of the salt, place cut side down on paper towels and let drain for 2 hours.
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4
Cut 3 of the remaining zucchini into small dice, sprinkle with 1 teaspoon of the salt, place in a sieve and let drain for 1 hour.
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5
Meanwhile, finely dice the last zucchini.
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6
Heat the oil in a medium nonstick skillet over medium heat.
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7
Add the onion and finely diced zucchini and cook until lightly browned, about 4 minutes.
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8
Add the carrot and cook for 2 minutes.
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9
Add the garlic and cook for 30 seconds.
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10
Crumble the lamb into the skillet and stir until cooked through, about 4 minutes.
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11
Stir in the cumin, remaining 1 1/2 teaspoons salt and pepper to taste.
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12
Add the mint and olives.
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13
Preheat the oven to 350 degrees.
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14
Pat all of the drained zucchini dry.
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15
Stir the diced zucchini into the yogurt and set aside.
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16
Divide the lamb mixture among the zucchini shells and place in a shallow baking dish that's been lightly oiled.
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17
Top with the yogurt mixture.
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18
Bake for 30 minutes.
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19
Preheat the broiler.
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20
Sprinkle the bread crumbs over the zucchini and place under the broiler until browned.
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21
Place 2 stuffed zucchini halves on each of 4 plates and serve.
