CHEF JEFF — ONE BYTE AT A TIME: Stuffed Zucchini

Peppers aren't the only vegetables you can fill with goodies.

Stuffed Zucchini

5 zucchini

1 egg

1 pound ground lamb

1 red onion, chopped

2 teaspoons fresh thyme leaves

1 teaspoon salt

½ teaspoon freshly ground black pepper

Grated Parmesan or other cheese

Heat oven to 350 degrees. Slice zucchini in half lengthwise, scoop out the flesh of each to make boats, leaving ¼-inch rim. Place zucchini flesh and egg in a blender. Transfer to a large bowl; stir in lamb, onion, thyme, salt and pepper.

Fill each boat with the mixture; top with cheese. Bake until lamb is cooked through, about 25 minutes.

Yield: Serves 5.

Approximate nutritional analysis per serving: 201 calories, 60 percent of calories from fat, 13 grams fat (5 gram saturated), 102 milligrams cholesterol, 3 grams carbohydrates, 17 grams protein, 530 milligrams sodium, 1 grams fiber.

Grab more food tidbits at ChefJeff blog at GrandForksHerald.com.

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