Mediterranean Stuffed Zucchini

1. **Preheat oven** to 450°F (230°C).

2. **Prepare the Zucchini:**

- Use a melon baller to scoop out and remove the seeds and pulp from the zucchini, leaving about a ½-inch shell.

- Chop the zucchini pulp into ¼-inch pieces, discarding the seeds.

3. **Cook the Lamb Mixture:**

- Heat olive oil in a large skillet over medium heat.

- Cook and stir the onion and garlic in the hot oil until tender, about 5 minutes.

- Add the ground lamb and continue to cook and stir until lightly browned, 5-7 minutes.

- Stir the chopped zucchini pulp into the lamb mixture and reduce heat to medium-low. Simmer until the zucchini is heated through, about 3 minutes.

- Drain any excess grease and season the lamb mixture with coarse salt and black pepper.

4. **Mix and Stuff:**