Preparation:Chop the onions. Peel, deseed and dice the tomatoes. Crush the garlic cloves. Chop the flat-leaf parsley. Chop the fresh mint.
Heat the oven to 200°C/400°C/gas 6 (180°C for fan oven).
Halve the courgettes lengthwise and using a teaspoon, scoop out the seeds from the center and discard.
Brush the courgettes skins with half the olive oil and sit them cut-side up in a shallow roasting tin. Season and roast for 20 minutes.
Meanwhile, heat the remaining oil 3a medium saucepan, add the onion and cook for 2-3 minutes until softened.
Add the garlic and cook for 1 minute.
Add the mince and cook over a high heat for 2-3 minutes, stirring constantly to break up any clumps of meat, until browned. Drain off any excess fat.
Sprinkle over the cinnamon, cook for a further minute, then remove from the heat and season.
Stir in the tomatoes, parsley, mint and two thirds of the breadcrumbs.
Spoon the spicy lamb mixture into the courgettes and sprinkle over the remaining breadcrumbs. Bake for 10-15 minutes, until the breadcrumbs are golden.