Low histamine lamb stuffed zucchinis
nomato ice cubes
chopped fresh mint (optional)
minced fresh lamb or beef
garlic cloves, crushed
chopped fresh rosemary
Grated mozarella cheese
Preheat the oven to 370Â°F. Cut each zucchini in half lengthwise and scoop out the flesh with a spoon. Chop the zucchini flesh in small chunks and set aside.
Place the scooped out zucchinis in the oven and cover with tin foil. Bake for 20 minutes or until tender when pierced with a fork.
Meanwhile, cook the rice, drain and set aside.
In a large frying pan, add olive oil and sautÃ© the lamb over medium heat until browned. Add the zucchini flesh, the chopped onion, nomato sauce, mint, garlic and rosemary. Stir in and let simmer for 10 minutes. Salt to taste.
Remove the frying pan from heat and mix well together the stuffing with the rice.
Fill your zucchini boats with the stuffing. Sprinkle with shredded mozzarella cheese.
Bake for 15â€“20 minutes until cheese is melted and zucchinis are cooked through.