Stuffed Zucchini with Lamb and Candied Lemon Recipe

Cut off the tops of the zucchinis and scoop out the insides with a spoon. Steam them for 10 minutes. Chop the tops and the insides of the zucchinis into small cubes.

Sear the meat in a hot pan with a little olive oil for 5 minutes, along with the chopped onion, minced garlic, and diced zucchini. In a mixing bowl, combine the cooked meat with the bread soaked in milk, raisins, diced candied lemon, coriander, and the egg. Season with salt and pepper.

Finally, in a baking dish, fill the zucchinis with this preparation, drizzle with a bit of olive oil, sprinkle with a little breadcrumbs, add a glass of water to the bottom of the dish, and bake for about 30 minutes at 180°C.