We have a winner!
Congratulations to Diana Fitzgerald.

For entering her Minty Lamb Zucchini Boats recipe in the Market Fresh Challenge, she's won a $100 Fresh Foodie Basket.

Thank you to everyone who participation. Stay tuned for our next giveaway coming in October, 2010.


Minty Lamb Zucchini Boats

Prep Time 30 min.
Cook Time 1 hour

  • 3 Large Zucchini (or 5 medium)
  • 1lb ground lamb
  • 1 clove garlic
  • 1/8 cup mint leaves
  • 1/4 cup red onion
  • 1 tbs olive oil
  • pinch kosher salt
  • juice of 1 lemon
  • 1/4 cup parsley
  • 1/2 Tbs ground pepper
  • 1/4 cup Italian bread crumbs

Preheat oven to 375.

Combine lamb with finely chopped garlic, mint, onion and parsley. Mix in olive oil, kosher salt, lemon juice, pepper and bread crumbs.

Slice a side (lengthwise) off of the zucchini and scoop out the flesh to leave a "boat." Chop the zucchini, you just removed into the same size chunks as the onion and add to mixture. Pack the "boats" with the meat mixture and place in casserole dish and cook covered for 45 minutes. Remove cover and continue cooking for 10 minutes. Remove "boats" from oven and allow 5 minutes for them to rest.

*Variation: Cook meat mixture on the stove top, until lamb is thoroughly cooked. Spread into zucchini boats and bake uncovered for 20 minutes at 375.