Zucchini Boats With Lamb And Yogurt Fillings - nonfat yogurt

Method

• Place the yogurt in a paper-towel-lined sieve and let drain for 2 hours.
• Meanwhile, halve 4 of the zucchini lengthwise and scrape out the seeds and flesh.
• Sprinkle the insides with 2 teaspoons of the salt, place cut side down on paper towels and let drain for 2 hours.
• Cut 3 of the remaining zucchini into small dice, sprinkle with 1 teaspoon of the salt, place in a sieve and let drain for 1 hour.
• Meanwhile, finely dice the last zucchini.
• Heat the oil in a medium nonstick skillet over medium heat.
• Add the onion and finely diced zucchini and cook until lightly browned, about 4 minutes.
• Add the carrot and cook for 2 minutes.
• Add the garlic and cook for 30 seconds.
• Crumble the lamb into the skillet and stir until cooked through, about 4 minutes.
• Stir in the cumin, remaining 1 1/2 teaspoons salt and pepper to taste.
• Add the mint and olives.
• Preheat the oven to 350 degrees.
• Pat all of the drained zucchini dry.
• Stir the diced zucchini into the yogurt and set aside.
• Divide the lamb mixture among the zucchini shells and place in a shallow baking dish that's been lightly oiled.
• Top with the yogurt mixture.
• Bake for 30 minutes.
• Preheat the broiler.
• Sprinkle the bread crumbs over the zucchini and place under the broiler until browned.
• Place 2 stuffed zucchini halves on each of 4 plates and serve.