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