Stuffed Zucchini that stuffed me

My husband has deemed this one "Company Worthy". That is high success, right there. I must say it was pretty tasty and easy.

Rundown:

1 lb ground lamb

1 onion, diced

2 cloves garlic, diced

1 T olive oil

2 small eggplant, diced

2 eggs

1 cup of your favorite tomato sauce, I used a roasted red pepper one

1 large yellow squash

1 large zucchini

Parmesan cheese

bread crumbs

salt & pepper

Preheat the oven to 350.

Brown the lamb and saute the onion and garlic along with.

Remove from pan and add to a large bowl.

Slice the zucchini and squash in half lengthwise and scoop out the middle. Be sure to leave flesh at the ends to hold in the goodies! Chop the flesh and add to pan with olive oil and eggplant.

Saute this until slightly softened.

Add this to the bowl along with salt and pepper to taste. Dump in the spaghetti sauce and the two eggs. Mix until well combined.

Put the zucchini and squash halves into a deep casserole dish that has been sprayed with nonstick spray. Load the lamb mixture into the zucchini & squash. Really fill them to almost overflowing. Sprinkle on a nice layer of Parmesan followed by a layer of bread crumbs.

Bake for 20-25 minutes or until they are browned and fork tender.

I served them up along side of some rice and it was a fine meal.

The next time I make this I will most likely use ground pork just because I usually have that in the freezer.

Note: if you are going to freeze this, do not freeze the zucchini and squash boats. Just freeze the filling before baking. Thaw overnight in fridge and them fill the zucchini and squash. Or even use this as a filling for peppers or a sauce to go over pasta.