How do you cook zucchini without getting soggy?

Mediterranean Stuffed Zucchini

Here's a tasty solution to the problem of overgrown zucchini in your garden at the end of summer: baked zucchini boats stuffed with lamb, feta, pine nuts, tomatoes, and other Mediterranean-flavored fillings.

Prep time: Cook time:

20 minutes 50 minutes

Total time: Servings:

1 hour 10 minutes 4

Ingredients

1 large zucchini (halved lengthwise)

1 tablespoon olive oil

1 sweet onion (minced)

1 tablespoon minced garlic

1 pound ground lamb

Coarse salt to taste

Fresh ground black pepper to taste

1 can (16 ounces) tomato sauce

2 tomatoes (minced)

3/4 cup crumbled feta cheese

1/2 cup pine nuts

1/4 cup mint leaves

1/4 cup water

1/4 cup mint leaves

3/4 cup seasoned bread crumbs

3/4 cup grated mozzarella cheese

Preheat oven to 450 degrees F (230 degrees C).

1* Using a melon baller, separate seeds and flesh from zucchini and cut each in half, leaving about a half-inch shell. Cut zucchini flesh into pieces about 1/4 inch in diameter. Remove seeds.

2*Heat olive oil in a large skillet over medium heat. Sauté onion and garlic in hot oil until soft, about 5 minutes. Add ground lamb. Continue cooking and stirring until lamb is lightly browned, 5 to 7 minutes. Add chopped zucchini to lamb mixture and mix. Reduce heat to medium-low. Simmer mixture for about 3 minutes until zucchini is hot. Drain off excess fat. Season lamb mixture with coarse salt and black pepper.

3*Remove pan from heat. Stir 1/4 cup tomato sauce, tomatoes, feta, pine nuts, and mint leaves into lamb mixture. Spoon into zucchini halves. Place stuffed zucchini halves in a large baking dish. Pour water into baking dish.

4*Bake in preheated oven for 30 minutes. Mix breadcrumbs and mozzarella in bowl. Scatter 1/4 cup mint leaves over the zucchini and top with the breadcrumb mixture. Continue baking until crisp and golden on top, about 10 more minutes.

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How do you cook zucchini without getting soggy?