Lamb And Zucchini Fusilli Tossed With Basil Butter Food

LAMB AND ZUCCHINI FUSILLI TOSSED WITH BASIL BUTTER

Steps:

• Melt butter in small saucepan over medium heat. Stir in basil. Set aside. Heat oil in large skillet over medium heat. Add onion and shallots and sauté until soft, about 5 minutes. Add lamb; sauté until cooked through, stirring occasionally, about 8 minutes. Increase heat to medium-high. Add zucchini and sauté until wilted, about 7 minutes. Add wine, reduce heat, and simmer until reduced by half, about 5 minutes. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Return to pot. Add zucchini-lamb mixture and basil butter to pasta; toss to coat. Season with salt and pepper. Transfer pasta to large bowl. Sprinkle with Parmesan.

LAMB STUFFED ZUCCHINI

Steps:

• Wash the zucchini well and cut the stem off. If using regular long zucchini, slice in half lengthwise. Using a melon baller, hollow out the middle of the zucchini while keeping a "boat" of outer flesh intact. Swirl 1T. olive oil in the bottom of a baking dish and place the zucchini boats in the dish.
• Preheat oven to 350.
• In a non-stick medium fry pan, saute the onions and garlic in the other T. of olive oil. Let them soften but do not brown.
• Add the ground lamb and cook until the lamb is mostly cooked through.
• Remove from heat.
• Stir in the bread crumbs and rosemary, salt and pepper.
• Beat the egg lightly in a separate bowl then pour over the lamb mixture and stir to combine.
• Spoon the lamb mixture into each zucchini cavity, mounding to fill. Any filling that falls around the zucchini will just make nice browned bits to eat.
• Cover with foil loosely and bake in oven for 20 minutes.
• Remove foil and bake another 10-15 minutes or until zucchini is nicely softened and stuffing is browned.