Stuffed Zucchini with Lamb

Name: Stuffed Zucchini with Lamb
Ingredients: 3/4 cup of cooked lamb (use leftovers); 4 small zucchinis; 1/2 cup of finely chopped onion; 1 clove of garlic, minced; 3 tablespoons of olive oil; 1 tablespoon of salt; a pinch of pepper; 2 tablespoons of tomato paste; 1 1/2 cups of beef broth (use bouillon cubes); 2 tablespoons of chopped fresh parsley; 1 cup of biscuit flour

1
3/4 cup of cooked lamb (use leftovers)
2
4 small zucchinis
3
1/2 cup of finely chopped onion
4
1 clove of garlic, minced
5
3 tablespoons of olive oil
6
1 tablespoon of salt
7
a pinch of pepper
8
2 tablespoons of tomato paste
9
1 1/2 cups of beef broth (use bouillon cubes)
10
2 tablespoons of chopped fresh parsley
11
1 cup of biscuit flour

Ingredients

1
3/4 cup of cooked lamb (use leftovers)
2
4 small zucchinis
3
1/2 cup of finely chopped onion
4
1 clove of garlic, minced
5
3 tablespoons of olive oil
6
1 tablespoon of salt
7
a pinch of pepper
8
2 tablespoons of tomato paste
9
1 1/2 cups of beef broth (use bouillon cubes)
10
2 tablespoons of chopped fresh parsley
11
1 cup of biscuit flour

Directions

1
Wash and cut the zucchinis in half lengthwise
2
Remove the pulp
3
Cover the zucchini shells with boiling water and cook for about 15 minutes
4
While that's cooking, sauté the onion and garlic in olive oil until they're soft
5
Add the chopped lamb pulp and cook until it's almost tender, stirring frequently
6
Season with salt and pepper
7
Add the tomato paste and beef broth
8
Stir well
9
Cover and simmer slowly for 10 minutes
10
Add the lamb, parsley, and biscuit flour
11
Simmer until thickened
12
Check the seasoning
13
Place the zucchini shells in a baking dish
14
Fill with the mixture above and pour any remaining beef broth around
15
Bake in a hot oven for 10 minutes
16
Dish into 4 portions.