1 lb. zucchini
1 onion, finely chopped
8 oz. minced lamb
1 tbsp. parsley, chopped
2 eggs
Cayenne pepper
Salt & pepper
4 tbsp. flour
4 tbsp. oil
8 oz. can tomatoes
Parsley for garnish

Trim ends of zucchini. Using a long thin knife or melon-baller, scoop out center of each whole zucchini, working from both ends. Try to keep the sides an even thickness. Reserve cut-out flesh, and finely chop. Mix zucchini, onion, 1 egg, pinch of cayenne, parsley, salt and pepper. Stuff zucchinis.

Roll any leftover mixture into little meatballs. Beat remaining egg. Dip stuffed zucchinis and meatballs in it. Coat lightly with flour. Fry stuffed zucchinis and meatballs in oil, browning all sides, cook about 20 minutes. Remove from pan and drain on toweling. Sieve tomatoes and juice. Add to pan juices. Cook over medium heat about 15 minutes. Return zucchinis to pan and cook a further 15 minutes. Serve hot, garnish with parsley.