Wednesday: stuffed zucchini

Lots of zucchini to use up!

Grind some lamb with onion and garlic. Season well with salt, black pepper, cumin, and piment d'espelette. Cook for a few minutes. Stuff into hollowed out zucchini halves, top with feta cheese and tomato slices. Bake at 175C until the meat is cooked through and the zucchini is soft.

Serve with rice and mint-feta-yogurt sauce.