Zucchini Stuffed With Lamb And Mint Recipe

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1 bunch fresh mint leaves, picked but left whole

4 tablespoons virgin olive oil

2 eggs

2 28-ounce cans of tomatoes, crushed and mixed

4 cloves garlic, thinly sliced

Salt to taste

1 Spanish onion, cut into 1/4-inch dice

4 medium zucchini

1/2 cup fresh bread crumbs

3 ounces virgin olive oil

1 medium Spanish onion, finely chopped

1 cup basic tomato sauce

1/2 carrot, shredded finely


4 tablespoons fresh thyme leaves (or 2 tablespoons dried leaves)

1 pound ground lamb, crumbled

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