Petite Farcis Nicoise

4 Medium Zucchini Olive oil Salt and pepper Topping ½ Cup Panko Breadcrumbs ¼ Cup Grated Parmesan 1 tsp Finely Minced Thyme 1 TBL Olive Oil Salt and pepper

Stuffing 1-2 TBL Olive Oil or Neutral Cooking Oil 1 lb Ground Lamb 1 small onion 1 egg, lightly beaten ½ cup Panko Breadcrumbs ¼ cup Grated Parmesan 1 tsp Finely Chopped Fresh thyme ½ tsp Fennel Seeds 1 Small Clove Garlic, Minced ¼ tsp Crushed Red Chili Flakes 1TBL Minced Parsley Salt and Pepper to taste

Cut the zucchini into 2-3” long pieces, with a melon baller, scoop out the inside of the zucchini, but leave the walls about ¼” thick. Set aside.

Preheat the oven to 400°F

Make the stuffing: Bring your skillet to a medium-high temperature.  Add the olive oil, then onion and garlic, cook for 4 to 5 minutes, or until soft and translucent. Remove from the heat. Next, add the fennel seeds, and crushed red chili flakes.  Once the essential oils in the spices have been activated and they become fragrant, add the ground lamb, thyme, salt, and pepper.  Cook until the lamb is no longer pink.  Remove from heat, transfer to a large mixing bowl with a slotted spoon, discarding any extra fat or oil.    

Add the egg, bread crumbs, grated Parmesan, salt and pepper to taste.  Using your hands; combine until everything has been mixed through. Set aside.

Next brush the zucchini cups lightly with olive oil, season with salt and pepper. Now assemble the topping by combining the rest of the panko breadcrumbs, parmesan cheese, thyme, olive oil, salt and pepper. 

Divide the meat mixture among the zucchini cups, stuffing it carefully and deeply inside each one. Stand the vegetables, on a wire rack lined sheet tray, and top with bread crumb cheese mixture.  Bake for 10-15 minutes, or until the tops are browned.  Remove from oven, allow to cool slightly, can be served lukewarm.