Courgettes With Stuffed Spicy Lamb

How to Make

• 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.