Stuffed Zucchini

4 medium zucchini
1 cup fresh breadcrumbs
1 egg lightly beaten
1 cup grated mozzarella cheese
1/2 cup grated parmesan cheese
14 oz can tomatoes
salt and pepper
optional - 1 lb ground lamb

Put the zucchini in a heavy pot and cover with water. Bring to a boil and then simmer until the zucchini are just tender. Drain and put them in cold water to stop them from cooking. Trim the stems, cut the zucchini in half lengthwise and scoop out the insides with a spoon and reserve. Line up the zucchini shells in a baking pan big enough to hold them.

Brown the lamb if you are using it, drain and put into a large bowl.

In the bowl add the zucchini insides, the breadcrumbs, the egg, the cheeses and salt and pepper. Mix well. Add about 2/3 of the canned tomatoes broken up. Fill the zucchini shells with this mixture. Top each filled half with a bit of the remaining canned tomato. Cover pan tightly with aluminum foil Bake in a 350 degree oven for 1/2 hour. Remove foil and bake for another 15 minutes or until the tops are lightly browned.

Makes 4 main-dish servings or 8 appetizer or side-dish servings.

Notes:

In late summer when the zucchini are multiplying like rabbits this is a great way to use them up. Without the lamb it makes a great side-dish. Or make it with the lamb for a simple one-pan dinner.