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1
To Make Tomato Sauce: Saute onion and garlic in olive oil over medium heat for about 10 minutes, or until translucent but not browned.
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2
Add thyme and carrot, cook 5 minutes over medium heat and add tomatoes.
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3
Bring to boil, lower heat to just bubbling and simmer 30 minutes, stirring occasionally.
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4
Season with salt to taste and set aside.
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5
To Make Stuffed Zucchini: Preheat oven to 450 degrees.
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6
Trim zucchini and cut in half lengthwise.
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7
Using a spoon or a melon baller, remove a canal down center of each zucchini half, leaving a 1/4-inch all around and the ends closed.
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8
Roughly chop the excess zucchini flesh and set aside.
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9
In a 10- to 12-inch saute pan, heat olive oil until just smoking.
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10
Add onion and garlic and cook over medium high heat until softened, about 6 to 7 minutes.
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11
Add zucchini pieces and crumbled lamb and cook until lamb is cooked through, about 10 minutes.
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12
Drain fat from lamb mixture and place in a large mixing bowl.
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13
Add eggs, half of the mint leaves and tomato sauce and mix well.
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14
Season both the mixture and the zucchini boats with salt and pepper.
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15
Stuff the lamb mixture into zucchini boats and pile high.
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16
Place in an oven-proof baking dish just large enough to hold the 8 pieces and sprinkle with bread crumbs.
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17
Bake for 20 to 25 minutes until crisp on top and remove.
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18
Serve warm or at room temperature with a chicory salad and sprinkle with remaining mint leaves.
